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Quinoa, Leek And Tofu Casserole

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CATEGORY CUISINE TAG YIELD
Vegetables, Dairy Vegan Main dish, Vegan, Vegetarian 5 Servings

INGREDIENTS

1 1/2 c Tofu
2 t Sesame oil
1 Garlic clove, pressed
1 Leek, chopped
2 c Quinoa, cooked
1 t Sea salt OR
2 t Shoyu
ds Black pepper
1 c Whole wheat bread crumbs
1 c Soymilk

INSTRUCTIONS

Preheat oven to 350 deg. Working with 1/2 cup tofu at a time, squeeze
out water with your hands. Set aside.  Heat a large skillet or wok and
add th eoil. Add the garlic and the  leek. Saute until lightly browned.
Add quinoa, then tofu, sauteeing  for 2 miuts after each addition. Add
seasonings.  Oil a casserole dish. Add 1/2 cup bread crumbs and rotate
the  casserole dish to coat evenly.  Gently add the quinoa mixture.
Press a well in the center of the  quinoa and pour in the soymilk.Cover
with the remaining bread crumbs.  Cover and bake for 20 minutes. Remove
the cover and continue to bake  for about 10 more minutes.  From the
files of DEEANNE  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 134
Calories From Fat: 37
Total Fat: 4.1g
Cholesterol: 0mg
Sodium: 369.9mg
Potassium: 225.3mg
Carbohydrates: 19.6g
Fiber: 2.6g
Sugar: 1.6g
Protein: 5.1g


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