Sumac Ginger Tofu with Quinoa, Broccoli, and Mushrooms

Kathy Patalsky/ Healthy Happy Life

2 Servings

Ingredients

• 2 cups broccoli florets
• 2 cups oyster mushrooms
• 2-4 Tbsp olive oil
• 7 one-inch rectangle planks of firm tofu, pressed and patted dry – you can replace the tofu with any soy-free meat substitute

Tofu Marinade:

• 2 Tbsp sumac
• 3 Tbsp tamari
• 1 Tbsp minced ginger – you can use a paste product (Ginger People brand)
• 1/2 tsp fine black pepper
• 2 tsp chili powder
• 2 Tbsp maple syrup

Coconut Ginger Quinoa:

• 2 cups cooked quinoa
• 2 Tbsp coconut milk
• 3 Tbsp inced ginger paste
• 1/2 cup golden raisins
  salt to taste

Garnish: 1 small orange, sliced

Instructions

• Press and dry your tofu (or meat substitute). Slice into planks.
• Mix together the tofu marinade. Soak the tofu in the marinade for at least 30 minutes.
• Turn stove to high heat and add a few tablespoons olive oil to pan. Add tofu. Allow to cook for a few minutes, then flip. You may want to add some of the leftover marinade to keep the sauté pan moist.
• As the tofu cooks, add in the broccoli. The broccoli will begin to absorb the leftover marinade so that the tofu can firm up a bit and finish cooking.
• Add in the oyster mushrooms. Watch so you don’t overcook the veggies – just let them char and steam in the leftover tofu marinade sauce. You should eventually use up all the marinade.
• When the tofu and veggies are cooked, remove and set aside. Sprinkle a few pinches of sumac on top of the tofu.
• Toss the quinoa with the coconut milk, golden raisins and ginger – salt to taste.
• Plate  and add garnish of fresh orange slices to play up the zestiness of the plate.

Serve with: hummus and pita bread.