Thursday was my favorite kind of night– I got home ON TIME from work and was able to spend time with D in the kitchen making dinner. While not as elaborate or time-consuming as some of our meals, Thursday was the perfect example of when menu-planning comes in handy for a busy lifestyle.
On Sunday afternoon we had friends over for dinner and made some amazing roasted potatoes with a balsamic dipping sauce. With the leftover sauce, we marinated our tofu to sit until Thursday’s dinner–by pressing tofu properly (I don’t want to remember life before my tofu press!) and giving it ample time to marinate, you can achieve tofu flavors that most people don’t believe are possible. Tofu has the wonderful ability to take on any flavors you pair with it, and doesn’t just have to be blandly flash fried like in Chinese restaurants!
We paired our tofu with quinoa and a green salad, using our scallion pesto as a salad dressing. From start to finish, dinner took about 30 minutes to make (including the quinoa, which you CAN make in advance and store in the fridge throughout the week to use as needed).
Pan-fried Tofu over Quinoa
- balsamic vinegar
- yellow mustard
- rosemary (fresh is best, but dried is fine)
- olive oil
-firm tofu, pressed and cut into 1/2 inch cubes
-quinoa (we like Nature’s Earthly Choice)
-lettuce and veggies of your choice
Combine all marinade ingredients in a small bowl, making about 1/2 cup of marinade for every package of tofu you’re making. Toss your tofu with the marinade, reserving about 1/3 of the marinade for serving. Let it sit in a container in the fridge for at least 6 hours, but the longer the better (we had it sitting for about 4 days which is admittedly longer than needed).
When ready to make dinner, cook quinoa according to package directions. Use a large saucepan and heat a very small amount of vegetable oil (or PAM) in it—you’ll want to use a pan larger than you’d think to give the tofu space to cook. When the pan is hot, drop in your tofu and let one side crisp up. Continue moving the tofu around your pan until all the sides are toasted and brown.
Top your cooked quinoa with the tofu and drizzle over some of the extra marinade. Serve with a dressed green salad for a tasty, healthy, and quick dinner.