Description
We use the herbs and spices prevalent in indian biryanis and pulaos to make a filling entree with quinoa and tofu
Ingredients
Scale
- 0.5 cup quinoa
- 2 slabs of tofu approx 2 inch by 1 inch and 0.5 inch thick
- 2 tsp ghee or butter
- half onion chopped thinly and separated into half rings
- 2 tsp raisins
- 0.25 tsp saffron infused in 2 tsp warm milk
- 2 tsp chopped mint
- For the dry spice mix, grind below into a powder
- 1 tsp fennel seeds
- 0.25 tsp turmeric
- 2 green cardamom pods
- 6 black peppercorns
- 1 small mace flower
- 2 tbsp yogurt
- 0.25 cup carrot julienne
- 2 tsp ginger julienne
- 2 tsp slivered roasted almonds
Instructions
- Rinse quinoa
- Bring 1.5 cup water to boil with a pinch of salt
- Add quinoa, reduce heat to medium and cook covered till cooked for about 15 minutes
- let rest covered
- Pat tofu slabs dry and heat non stick pan on medium high heat till hot
- rub tofu slabs with some oil on both sides and sear face down for 1 to 2 minutes till seared on each side. Hold down with kitchen towel for even sear.
- Remove seared tofu and in a dish whisk the 2 tbsp yogurt and the dry spice mix
- Coat the tofu slabs with this mixture and return to pan, cooking on both sides on low heat till spices are not raw.
- Remove and cut into chunks
- Add ghee to pan and on high heat add onions to brown and caramelize them.
- Add raisins
- Stir for two minutes and reduce heat to low
- Add the quinoa, chopped mint, carrot julienne s and the saffron infused milk and fluff with fork mixing slowly on low heat warming everything through.
- Turn heat off and spread in a plate. top with tofu slices.
- Fry the ginger julienne in little oil till crisp on low heat and top the tofu with these
- Sprinkle some slivered roasted almonds and some mint
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: entree
- Cuisine: indian