A light, quick, and easy quinoa bowl with lacinato kale, smoked tofu, garlic, and spanish almonds.
Author: Magda | ideliciate.com
Serves: 3
Ingredients
3 cups cooked quinoa (or 1 cup dry quinoa and 2 cups water)*
1-2 bunches lacinato kale
1 bulb garlic, peeled (about 8-12 cloves)
7-8 ounces smoked tofu
2 tablespoons olive oil
1 teaspoon tamari
½ teaspoon liquid smoke, divided
1 teaspoon ume plum vinegar**
¼ teaspoon smoked paprika
2-4 ounces spanish almonds
Instructions
Heat olive oil in large sauté pan over medium high heat. Chop up your brick of smoked tofu into ½" pieces and add to pan along with the whole garlic cloves, tamari and ¼ teaspoon of liquid smoke. Sauté for 3-6 minutes, tossing occassionally, or until tofu starts to get crispy.
Remove the stems from the kale and chop into bite-sized pieces.
Reduce heat to medium, then add the chopped kale, vinegar, smoked paprika, and remaining ¼ teaspoon of liquid smoke to the sauté pan. Cook for an additional 2-4 minutes, or until kale is tender.
Spoon the kale and tofu over cooked quinoa, garnish with spanish almonds, and serve!
Notes
*To cook quinoa, first rinse it in a fine-meshed strainer under cool running water for 1-2 minutes, then drain. Place 2 cups of water for every 1 cup of dry quinoa in a saucepan and bring to a boil. Then reduce heat to low, cover, and simmer for 15-20 minutes or until done. Or just cook it in your rice cooker! Gently fluff with a fork before serving. **You can substitute rice vinegar for the ume plum vinegar, but you may need to adjust for salt as the plum vinegar is usually fairly salty.
Recipe by I Deliciate. at https://ideliciate.com/quinoa-with-smoky-kale-tofu/