Ingredients

• 8 ounces firm or extra firm organic tofu, drained and pressed
• 1 tablespoon sesame oil
• 1 tablespoon sesame seeds...white, black or both
• 1/2 teaspoon of garlic powder
• 1 tablespoon tamari, bragg's amino's or soy sauce
• 1 cup uncooked quinoa (I used tri-color)
• 1 1/2 cups veggie broth or water
• 1/4 teaspoon himalayan salt, or as needed
• 1/2 to 3/4 cup green onions, chopped
• 1/8 teaspoon black pepper or cayenne pepper

Place tofu on several layers of heavy-duty paper towels or dish cloth, let stand 20 minutes. Cut into 1/2-inch cubes.

Heat oil in a medium saucepan over medium heat. Add tofu, seeds and dash of garlic powder, saute 3 minutes. Remove tofu from pan and set aside. At this point, I sprinkled some tamaari on top of my tofu for extra flavor.

In same pan, add quinoa and cook 3 minutes, stirring frequently. Add broth and salt, bring to boil. Cover, reduce heat to low and simmer 15 minutes. Remove from heat, uncover and let set 15 min to soak up the rest of the water. Fluff with fork, add tofu, onions, soy sauce and pepper. Serve.

I lightly steamed some broccoli to serve with mine. I topped with cayenne pepper because extra spice is nice. A little sriracha or red pepper flakes would also be great. You could easily saute an extra vegetable with the tofu too. Or add spinach, fresh basil leaves or anything else that sounds good or is on hand.

Planning ahead, if your gone for the day but want to make this at night. Drain tofu and let it set in the fridge between heavy duty paper towels or dish cloth, it will be ready when you get home so you can have a meal within 30 min or so.