with Mediterranean Quinoa Pilaf & Romesco Sauce
- 15.5 oz Nasoya® Organic Extra Firm Tofu
- ¾ cup quinoa
- 2 garlic cloves
- 4 oz roasted red peppers
- ¼ cup + 2 tbsp almonds
- 1 tbsp red wine vinegar
- 6 oz broccolini
- 2 tbsp za'atar seasoning
- ¼ cup golden raisins
- 3 tbsp (6 tbsp) olive oil*
- 2 tsp (4 tsp) vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Blender or food processor
- Baking sheet
- Small saucepan with lid
Drain the tofu, pat dry with a clean kitchen towel, and cut into cubes. Add the quinoa, 1¼ cups (2½ cups) water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 12 to 15 minutes.
Peel the garlic. Drain the roasted red peppers. Add the garlic and roasted red peppers, just ¼ cup (½ cup) of almonds, red wine vinegar, 2 tbsp (4 tbsp) olive oil, 1 tbsp (2 tbsp) water, and a pinch of salt and pepper to a blender or food processor. Blend the romesco sauce on high, scraping down the sides as necessary, until smooth.
Set the oven to broil on high. Trim about 1 inch off the broccolini and chop the remainder into bite-size pieces. Place the chopped broccolini on a baking sheet and toss with 2 tsp (4 tsp) vegetable oil and a pinch of salt and pepper. Broil until lightly browned, 3 to 5 minutes.
Heat a large nonstick skillet over medium heat. Add the remaining almonds and cook until fragrant and toasted, 3 to 4 minutes. Transfer the toasted almonds to a small bowl.
Add za’atar seasoning and a pinch of salt to a plate. Add the cubed tofu, pressing to coat. Return the skillet to medium-high heat with 1 tbsp olive oil. Once hot, add the za’atar tofu and cook until golden and crispy, 3 to 4 minutes per side.
Add the toasted almonds, roasted broccolini, and golden raisins to the cooked quinoa, and stir. Divide the Mediterranean quinoa pilaf between shallow bowls. Top with za’atar tofu and drizzle with romesco sauce. Dig in!