Quinoa, Leek And Tofu Casserole Recipe
Servings: 5
Ingredients
- 1Â 1/2 c. Tofu
- 2 tsp Sesame oil
- 1 x Garlic clove, pressed
- 1 x Leek, minced
- 2 c. Quinoa, cooked
- 1 tsp Sea salt Or possibly
- 2 tsp Shoyu
- Â Â ds Black pepper
- 1 c. Whole wheat bread crumbs
- 1 c. Soymilk
Directions
- Preheat oven to 350 deg. Working with 1/2 c. tofu at a time, squeeze out water with your hands. Set aside.
- Heat a large skillet or possibly wok and add in th eoil. Add in the garlic and the leek.
- Saute/fry till lightly browned. Add in quinoa, then tofu, sauteeing for 2 miuts after each addition. Add in seasonings.
- Oil a casserole dish. Add in 1/2 c. bread crumbs and rotate the casserole dish to coat proportionately.
- Gently add in the quinoa mix. Press a well in the center of the quinoa and pour in the soymilk.Cover with the remaining bread crumbs.
- Cover and bake for 20 min. Remove the cover and continue to bake for about 10 more min.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 215g | |
| Recipe makes 5 servings | |
| Calories 418 | |
| Calories from Fat 88 | 21% |
| Total Fat 9.8g | 12% |
| Saturated Fat 1.39g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 796mg | 33% |
| Potassium 630mg | 18% |
| Total Carbs 62.89g | 17% |
| Dietary Fiber 6.0g | 20% |
| Sugars 3.5g | 2% |
| Protein 18.96g | 30% |
