Quinoa, leek and tofu casserole
5 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Tofu |
| 2 | teaspoons | Sesame oil |
| 1 | Garlic clove; pressed | |
| 1 | Leek; chopped | |
| 2 | cups | Quinoa; cooked |
| 1 | teaspoon | Sea salt OR |
| 2 | teaspoons | Shoyu |
| dash | Black pepper | |
| 1 | cup | Whole wheat bread crumbs |
| 1 | cup | Soymilk |
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 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 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.
From the files of DEEANNE