Tofu with Roasted Veggies and Quinoa


The roadside farm stands are open! On my walk the other day I stopped to pick up sweet corn (peaches and cream), Vidallia onions, yellow and green zuchinni, tomatoes and red peppers. I decided it called for a healthy sort of stir fry. I chopped up some tofu, roasted the tomatoes and with a little Balsamic glaze to drizzle on top I threw this together and served over quinoa. Your could substitute chicken or shrimp for the tofu as well. I roasted the tomatoes and stir fried the squash and pepper but you could also roast all the veggies.





2 ripe tomatoes, chopped
olive oil for roasting tomatoes and caramelizing onions and stir fry
sea salt
fresh ground pepper
1 block of extra firm tofu
2-3 ears sweet corn
1 red pepper
1 large Vidallia or sweet onion, thinly sliced
1 golden Zucchini (or crooked neck squash)
1 zucchini
2-3 tablespoons soy sauce
Balsamic glaze for drizzling


Preheat oven to 400 degrees. Place chopped tomatoes on a sheet of tinfoil, drizzle with olive oil – about 1-2 tablespoons, sprinkle with sea salt, pepper and roast until juicy, about 15-20 minutes. Set aside, saving any of the juice.

While tomatoes are roasting heat 1-2 tablespoons of olive oil (depending on size of onion) in a large pan. Add onions and cook slowly until golden, about 20 minutes.

In a large bowl slice corn kernels off the cob. In a large pan heat a teaspoon of oil and cook corn until just warmed and getting a bit caramelized. Set aside.

In same large pan add red pepper and zucchini, cook until just tender remove from pan and mix in with corn and tomatoes.

Heat another tablespoon or so of olive oil and add the tofu. I add a little soy sauce to help brown and give extra flavor. Brown all sides of tofu. When tofu is nice and brown, add the veggies back in to warm everything.

Serve over a bed of rice, couscous or quinoa. Drizzle with Balsamic glaze. You can make your own or use a bottle.



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