Tonight was one of those nights I came home late from the gym and was starving–only to walk into a cold kitchen. Luke was supposed to get dinner together, but was busy with some phone calls that came up. So, what to eat when your diet is quite restricted (see details on my 2-week detox) and you are starving and it is getting late?
This tasty, speedy dish came together in the amount of time it took to cook up some quinoa (20 min). Normally, this kind of sauce calls for peanut butter, but that’s off-limits on this diet so almond butter it was. And it tasted great, actually. Give it a whirl if you want a nice nutty sauce that’s a little different. Total cooking time? Twenty minutes, tops. Fast, easy, and healthy? Yes!
Tofu and Quinoa with Almond Butter Sauce
This healthy and satisfying vegetarian dish comes together quickly and uses on-hand staples, perfect for a busy weeknight.
1 cup quinoa, rinsed
1 450g package of firm tofu, cubed
2 zucchini, diced
1 red bell pepper, diced
3/4 cup of peas (fresh or frozen)
2 tbsp almond butter
3 tbsp tamari sauce
2 tbsp water
2 tsp hot chili sauce (less if you don’t like spicy–I like spicy! Or more if you like very spicy)
1/2 tbsp rice vinegar
Rinse quinoa, and put in a saucepan with 1 1/2 cups of water. Bring to a boil, then simmer for about 20 min until cooked. Fluff with a fork when ready to serve.
Meanwhile, heat your cast-iron pan or wok at medium-high heat and add your tofu. Sear on each side, then add your diced veggies and let them cook for about 5-10 minutes.
While the veggies are cooking, add all of the sauce ingredients into a blender and whir. (Or, use a jar and just whisk them together really well.) Add the sauce to the veggies and tofu and cook for another minute or so.
Serve sauce mixture over the quinoa.