Sweet Chili Lime Tofu & Quinoa

So after a few tries at cooking Tofu I can't say I'd been really impressed well, ever.

However, when your dietitician is saying it would be good for you to eat it and your husband accidentally bought 2 blocks instead of one and you don't want to waste anything you start thinking, what could I do with this?!

So I thought, I wonder if you could cook tofu on a George Foreman grill? Apparently you can!

Thanks to a fellow blogger, at http://shiftvegan.blogspot.com/ 2009/01/ george-forman-tofu.html I figured out just how to do that! :)

So between that blog and a recipe I found at veganyumyum.com for Sweet Chili Lime Tofu with Wok Steamed Collards and Quinoa I came up with this modified recipe. :)

Sweet Chili Lime Tofu & Quinoa

Serves 2-3

Ingredients:

1 Block Tofu, extra firm, 14 oz (I used Mori-nu Silken tofu)

Sweet Chili Lime Sauce

3 Tbs Sugar

3 Tbs Reduced Sodium Tamari (Wheat free Koyo)

1 3/4 Tbs Fresh Lime Juice

1/4 tsp Crushed Red Pepper (dried spice)

1/8 tsp Garlic powder

Quinoa

3/4 Cup Quinoa, rubbed/rinsed in cool water, drained

1 tsp lime juice

1 1/3 Cup Water

1 bunch Romaine lettuce, washed and chopped

2-3 Tbs Water

1 tsp Lime Juice

Directions:

1) Mix together ingredients for sweet chili lime sauce.

2) Slice tofu block into 1/2 inch slices and set into sauce. Marinate the tofu in the sauce for 15 minutes.

3) Set tofu on George Foreman grill. Heat grill to Medium high and cook for approximately 40 minutes. Turning occasionally as it cooks. Cook until it is crispy on the outside and spongy on the inside.

4) Meanwhile in a pot mix together the ingredients to cook the Quinoa. Bring to a boil, then reduce heat and cook covered for 20 minutes. Turn off and let sit with lid on for 10 minutes.

5) In a wok or frying pan put Romaine lettuce, water and lime juice. Steam for 4 minutes.

6) Plate with Quinoa on the bottom, Romaine mix and finally top with Tofu slices.

Anyway, this has a little bit of a bite to it but it was very good! :)