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


4 cups salted water

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


  • 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.


1 package extra firm tofu


  • 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.


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


  • 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.


  • 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.


  • 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.*