Quinoa, Leek & Tofu Casserole
Yield
servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
tofu
|
|
| 2 | teaspoons |
sesame oil
|
|
| 1 | each |
garlic cloves
pressed |
|
| 1 | each |
leeks
chopped |
*
|
| 2 | cups |
quinoa
cooked |
|
| 1 | teaspoon |
sea salt
or |
|
| 2 | teaspoons |
organic shoyu
|
|
| 1 | dash |
black pepper
|
*
|
| 1 | cup |
bread crumbs, whole wheat
|
|
| 1 | cup |
soy milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
tofu
|
|
| 1E+1 | ml |
sesame oil
|
|
| 1 | each |
garlic cloves
pressed |
|
| 1 | each |
leeks
chopped |
*
|
| 473 | ml |
quinoa
cooked |
|
| 5 | ml |
sea salt
or |
|
| 1E+1 | ml |
organic shoyu
|
|
| 1 | dash |
black pepper
|
*
|
| 237 | ml |
bread crumbs, whole wheat
|
|
| 237 | ml |
soy milk
|
|
Directions
Preheat oven to 350 deg.
Working with ½ cup tofu at a time, squeeze out water with your hands.
Set aside.
Heat a large skillet or wok and add the oil.
Add the garlic and the leek.
Sauté until lightly browned. Add quinoa, then tofu, sautéeing for 2 minutes after each addition.
Add seasonings.
Oil a casserole dish.
Add ½ 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.
