| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Vegetarian, Vegan, Main dish |
5 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Tofu |
| 2 |
ts |
Sesame oil |
| 1 |
|
Garlic clove; pressed |
| 1 |
|
Leek; chopped |
| 2 |
c |
Quinoa; cooked |
| 1 |
ts |
Sea salt OR |
| 2 |
ts |
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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