Seared Tofu with Red Quinoa, Spring Vegetables and Scallion Oil

A lovely, filling dish that features seared tofu and lots of fresh veggies – this dish is great to serve during the summer after a visit to the local farmer’s market!

Seared Tofu with Red Quinoa, Spring Vegetables and Scallion Oil

Ingredients

4 cups salted water

2 cups red quinoa (any type of quinoa will work)

Preparation

• Bring salted water to a boil.
• Add quinoa and simmer for 20-30 minutes.
• Once the quinoa has absorbed most of the water, drain and place on a sheet tray lined with lint free towels.
• Place another lint free towel on top, followed by another sheet tray.
• Place some canned soup or vegetables on top to remove as much water as possible.
• Allow quinoa to cool in fridge.

Ingredients

1 package extra firm tofu

Preparation

• Open the tofu and drain the tofu.
• Stand tofu on its long side and slice in half.
• Place in a perforated sheet tray on colander lined with lint free towel.
• Wrap tofu in the towel and place a weight on top.
• Let drain for 30 minutes.

Ingredients

1 shallot, minced

1 bunch asparagus, bottom portion removed, and sliced on bias in 3 inch pieces

1/2 pound English peas, shelled

1 bunch scallions, green part only

1 bunch baby carrots

Preparation

• Bring 6 cups salted water to a boil.
• Prepare an ice bath.
• Once water is boiling, blanch peas until they are bright green, then remove and place in ice bath.
• Place scallion tops in boiling water until bright green , then place in ice bath.
• In a new pot, place 6 cups of cold salted water on stove with baby carrots.
• Bring to a boil, then reduce to a simmer until a knife can pierce the skin.
• Remove from water and place in an ice bath.
• Remove the outer portion of the carrots with a towel and place on a tray to dry.

Preparation

• Squeeze as much water from the scallion tops as possible.
• Place in a blender.
• Turn on and slowly drizzle 2 cups grapeseed oil into the blender.
• Pour into a bowl with a big pinch of salt.

Plating

• Place a cast iron skillet over high heat.
• Take tofu and sprinkle with salt, pepper, smoked paprika, and corn starch.
• Once pan is smoking, add 3 tb of grapeseed oil and carefully add tofu.
• Turn heat down to medium-high and let tofu sear.
• Bring another heavy bottom pan over medium high heat.
• Add quinoa, asparagus, and 1/2 cup vegetable stock or water.
• Cover and simmer.
• Carefully flip the tofu to the other side to crisp.
• Add carrots, shallots, and peas to the quinoa pan.
• Season with salt and pepper.
• Spoon quinoa onto platter, place tofu on top, then drizzle with scallion oil. Serve and enjoy!

*Recipe and image courtesy of Chef Kyle Rourke of Red Star Tavern in Portland, OR.*