Southwest Tofu Scramble

Zutaten

• 1 cup or 7 oz Quinoa, uncooked
• 1½ cup Water
• 1 tsp Olive oil
• 2½ cup or 1 lb Firm tofu
• 2 tsp Garlic, minced
• 1 tsp Ground cumin
• ¼ tsp Red pepper flakes
• ½ tsp Salt
• ¼ tsp Black pepper
• ½ tsp Curry powder
• ½ tsp Turmeric
• 1 cup or 6 oz Fresh red bell pepper, diced
• 2 cups or 4 oz Fresh green onions, diced, tops and bottoms
• 1 qt or 4 oz Fresh spinach, coarsely chopped

Zubereitung

1. Rinse quinoa in a fine mesh strainer until water runs clear, not cloudy.
2. Combine quinoa and water in a large saucepan. Place on medium-high heat.
3. Bring to a boil. Reduce heat to low. Simmer uncovered for 10-15 minutes until water is completely absorbed. Fluff.Note: When done, quinoa will be soft, and a white ring will pop out of the kernel.The white ring will only appear when it is fully cooked.
4. Drain, and pour 3 cups of quinoa into a large bowl.
5. Critical Control Point: Hold for hot service at 140 °F or higher for at least 15 seconds. Set aside for step 10.
6. Press tofu for at least 30 minutes, drain and cut into small cubes.
7. Preheat oil in a large saucepan, add cubed tofu. Heat uncovered over medium heat for 3 minutes, stirring occasionally.
8. Add garlic, cumin, red pepper flakes, salt, pepper, curry powder, turmeric, bell peppers, onions, and spinach. Heat tofu vegetable mixture uncovered over medium high heat for 3 minutes, stirring constantly.
9. Critical Control Point: Heat to 140 °F or higher for at least 15 seconds.
10. Pour tofu vegetable mixture over cooked quinoa. Stir well.
11. Critical Control Point: Hold at 140 °F or higher until served.
12. Serve 1¼ cups (portion with 1 cup and ¼ cup measuring cups or 8 oz spoodle and 2 oz spoodle).