Quinoa Stir Fry
Recipe Type: Plant Based Gluten Free Vegan
Author:
Prep time:
Cook time:
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Serves: 6
A wonderful and nutritive stir fry with lots of protein and flavor!
Ingredients
- 1 block extra firm organic tofu
- 1 1/2 cups quinoa
- 1 3.5 oz pack of Enoki mushrooms
- 1 3.5 oz pack of Bunapi mushrooms
- 1 yellow onion
- 1 bunch kale
- 1 golden beet
- 2 tbsp coconut or avocado oil
- Sea salt
- Pepper
- Marinade For Tofu
- 2 tbsp tahini
- 1 tbsp organic tamari
- 1 tbsp organic sriracha sauce
- 1 tbsp water
- 3 cloves garlic chopped small
Instructions
- Drain tofu and press water out. If you don’t have a tofu press you can always wrap your tofu in a clean towel and weight it so water presses out.
- Cook your quinoa as directed or you can use the boiling method. In a large pot of salted water with the juice of one lemon boil the quinoa for about 10-12 minutes and then drain the water. Set aside
- Separate each Bunapi mushrooms and cut of the thick bottom off of the Enoki mushroms and separate them. Set aside
- Wash and remove stems from kale and break apart into pieces and set aside
- Cut the beet in half and then thinly slice the halves so you have half circles
- Dice the yellow onion.
- Mix all of the tofu marinade ingredients together and coat your cubed tofu well
- In a pre heated iron skillet or wok add the oil add the oil and sauté the tofu until golden. Remove from pan and set aside
- Next sauté the onions and add salt to taste
- Next add the golden beets and cook for a few more minutes
- Now add the mushrooms and stir to combine
- Taste for salt and pepper
- Now stir in the quinoa, kale, and tofu and stir well to combine for a minute or so until the kale wilts a little but still maintains its bright green color
- Serve with organic sriracha sauce or other sauce of choice
- Enjoy!
I’m Debbie Peoples, health coach and plant-based cook. I am passionate about sharing OOOHMAMA! to inspire cooking more vegan meals that are healthy and taste great! 
