Tofu Steaks and Quinoa Casserole
Ingredients
- 1/2 block extra-firm tofu (7 ounces)
- 1 tablespoon cornstarch or arrowroot starch
- Dash of salt
- Neutral cooking oil for pan frying (optional)
- Coconut aminos for deglazing
- 1 cup dry quinoa
- 1/2 medium red onion
- 2 cups chopped kale
- 1/2 cup halved sun-dried tomatoes, preserved in oil
- 2 cups vegetable broth
- Drizzle of olive oil (optional)
- Dash of garlic powder
- Black pepper to taste
Preparation
Preheat the oven to 375°F.
Transfer the tofu rectangles to a large Ziploc bag or reusable container. Add the cornstarch and salt and toss the bag until the tofu is fully coated.
Either bake the tofu at 375°F in a single layer for 15 minutes or add enough oil to cover the base of a large skillet, heat the oil over medium-high heat, and once shimmering, add the tofu and cook for about 4 minutes on each side until crispy and golden brown.
Add coconut aminos to cover the base of the skillet and cook the tofu on both sides until dark brown in color. Set aside.
Transfer the quinoa to a 2-quart casserole dish. Add the red onion, kale, sun-dried tomatoes, and vegetable broth. Stir to combine. Use the back of a spoon to press the ingredients down until covered with the broth. Place the tofu rectangles evenly on top and cover with aluminum foil.
Bake covered for 30 minutes. Remove the foil and bake for 20 minutes more.
