Quinoa Tofu & Veggie Casserole Recipe

Thursday
Ingredients:
1 c quinoa
1/2 lb extra firm tofu
1/4 cup cashew pieces
1 Tblsp 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 Tblsp olive oil
1/2 tsp garlic salt
1 Tblsp soy sauce
1 3/4 cup water
1/2 tsp salt
1/4 c. minced parsley or cilantro
Quinoa Casserole 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 Tblsp 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