This is a Holiday in a bowl.
O.K., well, it’s technically Thanksgiving in a bowl.
And Valentine’s Days is less than a week away. So my timing may be a little off.
But it’s a bowl of comfort nonetheless.
Quinoa and tofu crumbles are seasoned like your Thanksgiving stuffing with celery, onions, fresh sage, thyme, and walnuts for crunch.
These are some of Baron’s favorite flavors.
And like a nerd, I’m pretty excited about the discovery of a Quinoa and tofu based casserole. The options are endless!
And you know I love it when I can cook it once and eat off it for a few days.
Quinoa Tofu Sage Casserole
Makes: About 6 cups, Cook time: About 45 minutes
- 2 cups vegetable broth (for cooking quinoa) plus 2/3 cup for casserole
- 1 cup raw Quinoa
- 2 cups mushrooms
- 1 cup chopped celery
- ¾ cup chopped yellow onion
- 1 T extra virgin olive oil
- 1 tsp. salt for sautéed veggies, plus 1 tsp. for casserole
- 1 tsp. dried thyme for sautéed veggies, plus 1 tsp. for casserole
- 1 T finely chopped fresh sage (or 1 tsp. dried) for sautéed veggies, plus 1 T for casserole
- 4 T nutritional yeast
- 1/2 cup walnuts
- 1/2 tsp. onion powder
- Preheat oven to 375 degrees F.
- Press one 15 ounce block of tofu. Wrap it in a kitchen towel and place several cookbooks or a heavy skillet on top.
- Place Quinoa in a fine mesh strainer and over a large bowl. Turn on the faucet and rinse Quinoa, allowing bowl to fill with water. Rinse and swish, rinse and swish for 2 minutes.
- Drain off excess water and add quinoa to a medium pot. Add 2 cups of vegetable broth. Bring to a boil over medium high heat, cover and reduce heat to a simmer.
- Cook for about 15 minutes, until tender and you can see a little curl sticking out of the Quinoa. That’s the germ separating from the seed.
- Let Quinoa sit, covered for 5 minutes. Then remove lid and fluff with a fork.
- While Quinoa cooks, chop celery, onions, and mushroom. Crush 2 cloves of garlic.
- In a large skillet, add olive oil. Warm over medium heat and add crushed garlic, celery, onions, and mushrooms. Heat and stir until just tender. Add 1 tsp. salt, 1 tsp. thyme, and 1 T fresh finely chopped sage and toss to coat veggies.
- With your fingers, crumble tofu into small pieces.
- Add 2 cups Quinoa, vegetable mixture, and crumbled tofu to a large baking dish. Use a large spoon to mix ingredients together well.
- Season with 1 tsp. salt, 1 tsp. thyme, 1 T fresh finely chopped sage (or 1 tsp. dried), nutritional yeast, and onion powder. Stir in 1/2 cup walnuts and 2/3 cup vegetable broth.
- Bake in oven for 25 minutes.
- Remove and serve immediately.
Serving Size: 1/2 cup, Calories: 119,Carbohydrates: 12.2g, Protein:6.3g, Fat:5.6g, Fiber:2.5g
Please note: Nutritional information is not guaranteed and will vary based on the ingredients used.