This came together really easily and was such a fresh and light summer dinner. We eat A LOT of quinoa in my house, so finding new ways to spice it up is always a good thing. The coconut was so yummy mixed in with the quinoa! A squeeze of fresh lime and lots of cilantro was the cherry on top.
(For 2 people)
Marinade for the Tofu and Mushrooms:
1 clove garlic, minced
1 inch of ginger, minced
2 tablespoons Braggs
2 tablespoons neutral oil (grapeseed, sunflower or canola)
1/2 block tofu
8 large button mushrooms
6 bamboo skewers
For the Quinoa:
2 cups cooked quinoa (about 1 cup dry to 1.5 cups water)
1/4 cup unsweetened shredded coconut
2 teaspoons olive oil
1/2-1 teaspoon curry powder (depending on how much curry flavour you like)
Salt and pepper, to taste
1/4 cup fresh chopped cilantro
Fresh ime wedges, for garnish
Soak bamboo skewers in water for 30 minutes.
Cut the tofu into 2 x 3 pieces that about 1/2 an inch thick and de-stem the mushrooms. Whisk together the marinade ingredients and coat the tofu and mushrooms, and let sit in the fridge for 30 minutes.
Heat bbq or indoor grill to medium. I was able to fit about 3 pieces of tofu and 2 mushrooms per skewer, but of course divide them however you like. Slide the bamboo skewer through the pieces of tofu lengthwise, and have it come through, and then back out the other side, like a sail or stitch, to maximize surface area that gets grilled. Turn every 3-4 minutes until all sides are slightly charred. I had some marinade left over, so I rubbed my garden fresh baby carrots with it, and threw them on the grill too!
Mix together the Coconut Curry Quinoa ingredients. Serve up in bowls, topped with Tofu and Mushroom skewers, grilled carrots (or any other grill-worthy veggie you have on hand) and squeeze with a generous dose of fresh lime.
~The Vegan Project