This year I’m hoping to lose 10 pounds and also not gain any weight post-marriage. Calorie counting has started and measuring out portions is a must now. The first time I made this, I ate 3 portions of it. It was so good, very good, extremely good. So much for cooking healthy…
Now I measure out servings of this stuff when I make it to prevent myself from over-eating. This recipe was taken from 101 Cookbooks. It’s relatively simple but requires some prep – pan-frying the tofu and roasting the tomatoes. I didn’t roast any tomatoes but just added some sun-dried ones I had in a jar. The flavours are brought together with pesto and the nuts add a nice texture to it all.
UPDATE: Photo was updated 1/22/14.
(taken from here)
- a splash of extra-virgin olive oil
- a pinch of fine grain sea salt
- 1 shallot, minced
- 3 cups cooked quinoa* (or brown rice, or other grain)
- 1 cup corn, fresh or frozen
- 1 1/2 cups kale, spinach or other hearty green, finely chopped
- 2 cups extra-firm nigari tofu, browned in a skillet a bit
- 1/3 cup pesto
- 1/3 cup pumpkin seeds, toasted (I used sliced almonds)
- 1/4 cup roasted cherry tomatoes (or chopped sun-dried tomatoes)
- In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two.
- Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through.
- Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout.
- Turn everything out onto a platter and top with the cherry tomatoes.