Tofu is a vegan staple. I love it. It can be cooked different ways. Tofu is also packed with a ton of protein, amino acids, and many other micro nutrients. I'm not particular about food textures, but if you are, then you may not like tofu. Even in its hardest form, it is pretty soft like flan. However, if baked, it has a tough exterior and a soft center. That sounds a lot like me. Perhaps, that's why I love it so much. Ha.

This recipe is a favorite of mine. Quinoa pilafs are my go-to dishes. They are quick and easy. Below you will find how I made this spicy quinoa pilaf with tofu. It is enough for 1-3 people. But if you're a foody like me, then it is enough for one very hungry person.

  • 1 extra firm tofu package
  • 1 cup quinoa
  • 2 cups water
  • Sea salt
  • Black pepper
  • Cayenne pepper
  • Garlic powder
  • Cumin
  • Turmeric
  • 1/4 yellow onion
  • 1/2 red pepper
  • 1 large carrot
  • 1 tomato
  • Coconut oil

  • Dry tofu: cut into 1 inch slivers, place on 3-5 paper towels, cover tofu with 3-5 paper towels, place something heavy on top of the paper towel (I use a plate), leave for 15-30 minutes
  • Cut up red pepper and carrot into small pieces
  • Slice tomato into quarters
  • Slice onion

  • Pre-heat oven to 350°F
  • Cut dried tofu into squares, marinate with coconut oil, sea salt, black pepper, and garlic powder, place on a baking sheet, and back in oven for 50 minutes or until brown
  • In a pot, pour coconut oil, turn heat on high, add onions with a pinch of sea salt, black pepper, and garlic powder, turn heat to medium and saute until translucent
  • Add chopped up red pepper, carrot, and tomato, add 1/2 tsp sea salt, 1 tsp black pepper, 1/2 tsp cayenne pepper, 1 tsp garlic powder, and 1 tsp cumin, saute for 5-7 minutes
  • Pour in quinoa and water, add desired amount of turmeric, mix, and let it simmer for 10-15 minutes or until all of water is absorbed, occasionally stirring
  • Once quinoa is cooked, add baked tofu and stir
  • Top with parsley flakes if desired