with Mediterranean Quinoa Pilaf & Romesco SauceGET RECIPES DELIVERED
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- ¾ cup quinoa
- 6 oz broccolini
- 4 oz roasted red peppers
- ¼ cup + 2 tbsp almonds
- 2 cloves garlic
- 1 tbsp red wine vinegar
- 7.5 oz Wildwood® organic extra firm sprouted tofu
- 1 tbsp za'atar
- ¼ cup golden raisins
- 3 tbsp + 2 tsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
Allergens: soy, tree nutsNutrition
- Small saucepan
- Baking sheet
- Large nonstick skillet
Cook the quinoa
Add the quinoa, 1 ¼ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 12 to 15 minutes.
Cook the broccolini
Set the oven to broil on high. Trim about 1 inch away from the bottom of the broccolini and chop the remaining stalks into bite-sized pieces. Transfer to a baking sheet and toss with 2 tsp olive oil and a pinch of salt and pepper. Broil the broccolini until stems are tender and florets are slightly browned, about 3 to 5 minutes.
Blend the romesco
Add the roasted red peppers, ¼ cup of almonds, garlic, red wine vinegar, 2 tbsp olive oil, 1 tbsp water, and a pinch of salt and pepper to a blender. Blend romesco sauce on high, scraping down the sides as necessary, until smooth.
Season the tofu
Place a large nonstick skillet over medium heat with the remaining almonds. Cook until fragrant and toasted, about 2 to 3 minutes. Transfer the toasted nuts to a small bowl. Drain and pat the Wildwood tofu dry with paper towels and cut into squares. Add za’atar and a pinch of salt and pepper to a plate and press the tofu to into the spice mixture to get an even coating.
Cook the tofu
Return the skillet to medium-high heat with 1 tbsp olive oil. Add the za’atar tofu to the skillet and cook until golden and crispy on both sides, about 3 to 4 minutes per side. Transfer za’atar tofu to a paper towel-lined plate and sprinkle with salt.
Stir the roasted broccolini, toasted almonds, and golden raisins, and into the quinoa. Divide Mediterranean quinoa pilaf between large plates. Top with za’atar tofu and drizzle with romesco sauce. Dig in!