This is another recipe created this week by Chef Todd. This recipe is vegan, but you can easily substitute chicken breast for the tofu. There is a decent amount of heat from the chili’s in the diced tomatoes, but if you want more heat add your favorite chili powder or hot sauce.
Todd’s Southwest Quinoa Bowl with Tofu
- 1-15oz can fire roasted tomatoes with chilis
- 1-15oz can of black beans drained and rinsed
- 1-15oz can of corn drained
- Half package of cherry tomatoes halved
- 1 red onion quarter moons
- 3 garlic cloves chopped
- 1 sweet potato cubed
- 1 package of firm tofu
- 1 cup of quinoa
- 1 lime
- Mexican blend seasoning
- Salt and pepper
- 1 avocado diced
- Chopped cilantro
Cook 1 cup of quinoa as per directions on package. Zest and juice the lime. When quinoa is cooked stir in zest, lime juice and salt and pepper to taste.
Cut firm tofu into 1″ by 1/8″ strips. Season with 1 tsp of Mexican blend seasoning and salt and pepper. In a stock pot heat olive or grape seed oil on medium high heat. Sauté tofu until golden brown both sides. Set aside.
Prepare the onion, and garlic, sweet potato, and cherry tomatoes as listed above. In the same pot on medium high heat sauté onions until they sweat about 2-3 minutes, add garlic, cook till aromatic an additional 2-3 minutes. Add can of diced tomatoes, half a can of water, cubed sweet potatoes, corn, cherry tomatoes and black beans. Add 1 TBSP of the Mexican blend seasoning. Bring to a boil and reduce heat to simmer and cover. Continue to simmer until sweet potatoes are soft. Add tofu and simmer 8 more minutes uncovered. Add quinoa and cook until sauce thickens 5-8 minutes. Add salt and pepper to taste. Distribute to 4 bowls. Top with sliced avocado and chopped cilantro.
If sauce is not thick enough mix 1 tbsp each of corn starch and water and pour into stock let cook for 5 more minutes.