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Christian Vegetarian Association Presents:
Take Heart!

Quinoa Tofu & Veggie Casserole Recipe
(http://www.savvyvegetarian.com)

Ingredients

•1 c quinoa

•1/2 lb extra firm tofu

•1/4 cup cashew pieces

•1 Tbsp peeled minced fresh ginger

•1 garlic clove, minced

•1/4 cup chopped black olives

•1 six inch zucchini

•1 medium carrot

•2 stalks celery

•1 bay leaf

•1/4 tsp dried rosemary leaf

•1 tsp dried basil leaf

•1 tsp gr coriander

•1/2 tsp powdered fennel

•2 - 3 Tbsp olive oil

•1/2 tsp garlic salt

•1 Tbsp soy sauce

•1 3/4 cup water

•1/2 tsp salt

•1/4 c. minced parsley or cilantro

Directions:

- Soak quinoa 15 - 20 minutes, rinse, drain and set aside

- Cut tofu in bite sized cubes, place in a small bowl, sprinkle with garlic salt and soy sauce and shake or stir to coat with marinade. Set aside

- Heat 1 -2 Tbsp olive oil on low in a large sauté pan or shallow 4 qt sauce pan

- Mince ginger and garlic

- Chop celery in small pieces

- Peel and chop carrots in 1/2" dice

- Wash, trim, and chop zucchini in 1 " dice

- Coarsely chop olives and set aside

- Turn the heat up to medium, and stir fry ginger, garlic, celery, carrots for 5 minutes

- Add zucchini and stir fry another five minutes

- Stir in dry spices, herbs

- Add the drained quinoa and stir until coated with spices

- Add 1 3/4 cup water, and salt, then bring to a boil, cover and cook 15 minutes on low

- Meanwhile, fry the tofu cubes on medium, stirring and turning, until browned

- Stir tofu, chopped olives and parsley into the quinoa and veg

- Heat on low for another few minutes and serve. 

Your question and comments are welcome

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