Dinner · Mexican · 10 min
Chipotle-Braised Firm Tofu with Quinoa and Fresh Arugula
- Calories
- 231
- Protein
- 11g
- Carbs
- 34g
- Fat
- 5g
Ingredients
- 25.3 g firm tofu
- 1 tbsp chipotle peppers in adobo
- 1 tbsp balsamic vinegar
- 1 tsp extra-virgin olive oil
- 0.25 tsp salt
- 0.2439 cup white quinoa
- 0.5 cup water
- 1 cup arugula
Method
- 011. Rinse the quinoa under cold water. Combine with 120 g water and a pinch of salt in a small saucepan, bring to a boil, then cover and simmer over low heat for 12-15 minutes until tender and water is absorbed. Fluff with a fork.
- 022. Press the tofu with paper towels to drain excess moisture, then cut into 1/2-inch cubes.
- 033. Heat extra-virgin olive oil in a non-stick skillet over medium-high heat. Add the cubed tofu and cook for 5-6 minutes, turning until golden brown on all sides.
- 044. Add the diced chipotle peppers in adobo and remaining salt, stirring for 1 minute until fragrant.
- 055. Pour in the balsamic vinegar to deglaze the skillet. Cook for 1-2 minutes while stirring until the vinegar reduces to a glossy glaze coating the tofu.
- 066. Place the fresh arugula in a serving bowl, top with cooked quinoa and hot glazed tofu, drizzling any pan juices over the top.
Cook it with the whole plan around it
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