Tofu Quinoa Bowls with Orange Vinaigrette
By Jake Cohen, TheFeedFeed
Tofu Quinoa Bowls with Orange Vinaigrette
By Jake Cohen, TheFeedFeed
PREP TIME
Preparation: 30 Minutes
Cook Time: 20 Minutes
Directions
- Juice two Sunkist® Cara Cara oranges into a medium bowl and whisk together orange juice, mustard, thyme, maple syrup, garlic, and zest from the orange.
- Slowly whisk in ¾ cup olive oil until incorporated. Season with salt.
- Slice a small shallot and place it into a jar. Add ¼ cup of the vinaigrette, seal and shake vigorously to coat. Set aside, shaking occasionally, for 30 minutes to quickly pickle the shallots.
- In a small bowl, toss the tofu with ⅓ cup of the vinaigrette. Cover and let sit at room temperature for 30 minutes.
- Meanwhile, in a medium saucepan, bring 3 cups of salted water to a boil. Add quinoa and reduce to a light simmer, then cook, covered, until all the water is absorbed (approximately 13-15 minutes). Remove from heat and let sit for 5 minutes, then fluff with a fork.
- In a medium nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the tofu and cook, turning as needed, until golden (approximately 7-10 minutes).
- In a large bowl, toss the cooked quinoa with the kale, olives, shallots, and the remaining vinaigrette to incorporate. Add salt to taste.
- Divide between bowls and top each with seared tofu. Garnish with mint leaves and serve.