Peanut Tofu Quinoa

Things are very busy around this household, and to cut back on prep time everyday, I have been trying to make extra large dinners that will last for at least two or three lunches. Plus we’re both trying to get a little more fit, so the focus has been on healthy, generally vegetarian meals with lots of protein.

Sunday night I pulled together a bunch of random ingredients to make a delicious quinoa dish with crumbled tofu and peanut sauce.

This dish was super simple and ended up being delicious. Here’s the scoop:

Ingredients

3 cups quinoa, cooked according to package instructions

1 package extra firm tofu, thoroughly drained and crumbled into small pieces

1 cup natural peanut butter

1 cup coconut milk

1/2 medium purple cabbage, chopped finely

8 large carrots, chopped finely

1 tsp red curry paste

4 tsp grated ginger

juice of one lime

While the quinoa cooked, I prepared the vegetables, chopping them to tiny bits together in my Cuisinart.

Once the carrots and cabbage were ready, I mixed them and the tofu in with the quinoa. I thinned out the peanut butter by adding some warm water and poured that in as well.  I then added the coconut milk.

Once all of the vegetables, quinoa, tofu, and peanut butter were mixed, I added in the curry paste and ginger, stirred some more, and let it simmer until heated all the way through. Right before serving, I added a squeeze of lime to each bowl.

This no-fuss meal was a perfect dinner and an even better lunch with a little extra coconut milk and some leftover sweet potato added to it. The quinoa and tofu gave it a hefty protein kick, and the veggies added some extra nutrients.

It was definitely not a fancy meal, but the flavors and the little prep worked involved made it a new favorite. We’ve been making chilis, curries, and other big batches of food to get us through the week.

What are some of your favorites?