Serves: 3
Marinated Tofu
12 ounces extra firm tofu
Place tofu on few sheets of kitchen paper towel. Top with another layer of paper towels and place a weight on it. Let the tofu sit for at least 30 minutes to remove excess moisture.
Cut the tofu into 1" cubes.
5.3 ounces non-dairy yogurt (I have 2 in the picture, use just 1)
1 tbsp ginger grated
1 tbsp garlic, grated
2 tbsp cilantro, chopped
2 tbsp mint, chopped
1/4 cup lemon juice
1/4 tsp garam masala
1 tsp dried fenugreek leaves
1/2 tsp chili powder
1/2 tsp smoked paprika
1/8 tsp ground cinnamon
1/2 tsp salt
In a large bowl, combine yogurt, grated ginger, grated garlic, cilantro, mint, lemon juice, garam masala, dried fenugreek leaves, chili powder, smoked paprika, ground cinnamon and salt. Mix well until combined. Add the tofu and stir to coat with the marinade.
Cover the bowl and let marinate in the refrigerator for at least 1 hour or preferably overnight.
Quinoa Biriyani
2 tbsp oil
1 cup onion, finely sliced
Press saute in instant pot.
1 tbsp oil
1 red bell pepper, chopped
Heat another tbsp of oil, add red bell pepper, marinated tofu, sauté for 5 minutes, stirring regularly to prevent the tofu from sticking. Turn the sauté mode off.
1 and 1/2 cup quinoa, rinsed
2 cup water
2 tbsp raisins
2 green cardamom pods, crushed
1 cinnamon stick
1 bay leaf
1/4 tsp salt
Add the caramelized onions, quinoa, water, raisins, cardamom pods, cinnamon stick, bay leaf and salt on top of the sautéed tofu.
Close the lid and pressure cook on manual for 1 minute.
After 1 minute, let the pressure release naturally, this should take around 10 minutes. Remove the lid and fluff the quinoa.
Serve immediately topped with fresh cilantro, lime and / or dollop of non-dairy yogurt.
Taste Note: Tastes AWESOME
Yields: 7 cups (Increase quinoa and add some more vegetables to make it 4 servings)
Source: fullofplants
Marinated Tofu
12 ounces extra firm tofu
Place tofu on few sheets of kitchen paper towel. Top with another layer of paper towels and place a weight on it. Let the tofu sit for at least 30 minutes to remove excess moisture.
Cut the tofu into 1" cubes.
5.3 ounces non-dairy yogurt (I have 2 in the picture, use just 1)
1 tbsp ginger grated
1 tbsp garlic, grated
2 tbsp cilantro, chopped
2 tbsp mint, chopped
1/4 cup lemon juice
1/4 tsp garam masala
1 tsp dried fenugreek leaves
1/2 tsp chili powder
1/2 tsp smoked paprika
1/8 tsp ground cinnamon
1/2 tsp salt
In a large bowl, combine yogurt, grated ginger, grated garlic, cilantro, mint, lemon juice, garam masala, dried fenugreek leaves, chili powder, smoked paprika, ground cinnamon and salt. Mix well until combined. Add the tofu and stir to coat with the marinade.
Cover the bowl and let marinate in the refrigerator for at least 1 hour or preferably overnight.
Quinoa Biriyani
2 tbsp oil
1 cup onion, finely sliced
Press saute in instant pot.
Let the pot get hot for 2 minutes.
Add oil and spread using a spatula. Once oil is heated, add onion, sauté for 10 minutes, until they turn golden brown and caramelized. Remove the onion from the Instant Pot, transfer to a plate and set aside.
Add oil and spread using a spatula. Once oil is heated, add onion, sauté for 10 minutes, until they turn golden brown and caramelized. Remove the onion from the Instant Pot, transfer to a plate and set aside.
1 tbsp oil
1 red bell pepper, chopped
Heat another tbsp of oil, add red bell pepper, marinated tofu, sauté for 5 minutes, stirring regularly to prevent the tofu from sticking. Turn the sauté mode off.
1 and 1/2 cup quinoa, rinsed
2 cup water
2 tbsp raisins
2 green cardamom pods, crushed
1 cinnamon stick
1 bay leaf
1/4 tsp salt
Add the caramelized onions, quinoa, water, raisins, cardamom pods, cinnamon stick, bay leaf and salt on top of the sautéed tofu.
Close the lid and pressure cook on manual for 1 minute.
After 1 minute, let the pressure release naturally, this should take around 10 minutes. Remove the lid and fluff the quinoa.
Serve immediately topped with fresh cilantro, lime and / or dollop of non-dairy yogurt.
Taste Note: Tastes AWESOME
Yields: 7 cups (Increase quinoa and add some more vegetables to make it 4 servings)
Source: fullofplants
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