Serves: 4

This nourishing and flavorful dish combines crispy tofu, nutty quinoa, and tender sweet potatoes, all brought together with a rich Hoisin sauce. Perfect for a “no-coolers” meal!

From – VEGETARIAN CAMP WITHOUT COOLERS ~ 18-DAY MEAL PLAN —– LINK to BUY ON AMAZON

Ingredients

For the Tofu: (omnivores see end of recipe)

• 1 or 2 (12-ounce) blocks extra-firm tofu (shelf-stable UHT box) —– LINK to BUY ON AMAZON
• 1/4 cup flour
• 2 teaspoons garlic powder
• 1 tablespoon dried minced garlic
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons olive oil (for frying)

For the Quinoa:

• 2 tablespoons olive oil
• 1 cup quinoa
• 2 cups water
• 1 vegetable bouillon cube (optional) —– LINK to BUY ON AMAZON
• 2 tablespoons soy sauce
• 1 clove garlic, finely chopped or grated
• 1 tablespoon ginger, finely chopped or grated

For the Sweet Potatoes:

• 2 medium sweet potatoes, peeled and cubed

For Serving:

• 1 (7-ounce) bottle Hoisin sauce (or preferred sauce) —– LINK to BUY ON AMAZON
• Water or red wine (to thin sauce to desired consistency)

Instructions

Step 1: Prepare the Tofu

Start about 1 hour before serving to allow time for pressing and frying.

1. Press the tofu: Place the tofu block between layers of paper towels or a dishcloth on a plate or cutting board. Place a heavy object (like a canned good) on top and let it sit for 30 minutes, replacing towels if needed.
2. Slice and coat: Cut the tofu into 1/2-inch cubes or slices. In a bowl, mix flour, garlic powder, dried minced garlic, salt, and pepper. Gently toss tofu in this mixture to coat.
3. Fry: Heat 2 tablespoons of olive oil in a skillet over medium heat. Once hot, add tofu and cook for 4-6 minutes, turning occasionally, until golden brown and crispy. Set aside on a paper towel.

Step 2: Cook the Quinoa

1. Heat 2 tablespoons olive oil in a medium saucepan over medium heat.
2. Add quinoa and toast for about 2 minutes, stirring occasionally.
3. Pour in water, add the bouillon cube (if using), soy sauce, garlic, and ginger.
4. Bring to a boil, then cover and reduce heat to low. Simmer for about 20 minutes until the liquid is absorbed.

Step 3: Cook the Sweet Potatoes

Choose one of these methods:

• Boil: Add cubed sweet potatoes to a pot of boiling water and cook for about 20 minutes until tender.
• Steam: Steam sweet potatoes for around 20 minutes until soft.
• Fry: Sauté sweet potatoes in a pan with a little oil until golden and tender.

Step 4: Prepare the Sauce

Thin the Hoisin sauce with water or red wine until it reaches your preferred consistency. Set aside.

Step 5: Assemble the Bowls

1. Divide the cooked quinoa among four bowls.
2. Top with sweet potatoes and crispy tofu.
3. Drizzle with the prepared Hoisin sauce.
4. Serve and enjoy!

*** Omnivores – simply replace canned chicken breast for the tofu

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