A stir-fry quinoa bowl brimming with fresh veggies and tofu is a healthy replacement for the days you just can't kick the craving for takeout.
Yield:
Serves 4 (serving size: 1 1/4 cups)
Total time:
28 Minutes
1/2 teaspoon
sugar
Ingredients
8 ounces
extra-firm tofu
2 tablespoons
toasted sesame oil, divided
1 cup
(1-inch) slices green onions
1 tablespoon
minced fresh ginger
5 ounces
thinly sliced shiitake mushroom caps
5
garlic cloves, thinly sliced
1
red bell pepper, thinly sliced
3 tablespoons
lower-sodium soy sauce, divided
2 tablespoons
rice vinegar, divided
1/4 teaspoon
kosher salt
2 cups
cooked quinoa
2 cups
thinly sliced napa cabbage
1/4 cup
chopped fresh cilantro
Preparation
1.
Arrange tofu on several layers of heavy-duty paper towels. Cover with
additional paper towels; let stand 15 minutes. Cut into 1/2-inch-thick
cubes.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; sauté 4 minutes or until browned. Place tofu in a bowl. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan. Add onions and next 4 ingredients (through bell pepper); stir-fry 4 minutes or just until tender. Add 2 tablespoons soy sauce, 1 tablespoon vinegar, and salt; cook 30 seconds. Add mushroom mixture to tofu.
3. Stir in remaining 1 tablespoon soy sauce, remaining 1 tablespoon vinegar, quinoa, cabbage, cilantro, and sugar. Toss well to combine.
2. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; sauté 4 minutes or until browned. Place tofu in a bowl. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan. Add onions and next 4 ingredients (through bell pepper); stir-fry 4 minutes or just until tender. Add 2 tablespoons soy sauce, 1 tablespoon vinegar, and salt; cook 30 seconds. Add mushroom mixture to tofu.
3. Stir in remaining 1 tablespoon soy sauce, remaining 1 tablespoon vinegar, quinoa, cabbage, cilantro, and sugar. Toss well to combine.
Step 3: Bake
Coat a mini muffin pan with cooking spray of your choice. Then fill the cups to the top with the cauliflower mixture. Bake for 20-25 minutes, until golden brown.
Remove from the pan, and set on a cooling rack.
- See more at: http://simmerandboil.cookinglight.com/2015/03/06/cheesy-cauliflower-biscuits/#sthash.7XwIUzVh.dpuf
Coat a mini muffin pan with cooking spray of your choice. Then fill the cups to the top with the cauliflower mixture. Bake for 20-25 minutes, until golden brown.
Remove from the pan, and set on a cooling rack.
- See more at: http://simmerandboil.cookinglight.com/2015/03/06/cheesy-cauliflower-biscuits/#sthash.7XwIUzVh.dpuf
The Recipe:
Preheat the oven to 400°F. Steam cauliflower for about 10-12 minutes or until very tender, then transfer to a food processor. Add minced garlic and pulse several times until smooth and creamy.
Step 2: Mix
Transfer mashed cauliflower into a large mixing bowl. Add in two whole eggs, cheddar cheese, Nonfat Greek yogurt, salt and pepper and mix together.
In a separate bowl, beat egg whites until stiff. Then, slowly fold the egg whites into the cauliflower mixture.
- See more at: http://simmerandboil.cookinglight.com/2015/03/06/cheesy-cauliflower-biscuits/#sthash.7XwIUzVh.dpuf
- 1 cauliflower head, leaves removed
- 3 garlic cloves, minced
- 1/3 cup nonfat Greek yogurt
- 1/2 cup cheddar cheese, shredded
- 2 eggs
- 2 egg whites
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Preheat the oven to 400°F. Steam cauliflower for about 10-12 minutes or until very tender, then transfer to a food processor. Add minced garlic and pulse several times until smooth and creamy.
Step 2: Mix
Transfer mashed cauliflower into a large mixing bowl. Add in two whole eggs, cheddar cheese, Nonfat Greek yogurt, salt and pepper and mix together.
In a separate bowl, beat egg whites until stiff. Then, slowly fold the egg whites into the cauliflower mixture.
- See more at: http://simmerandboil.cookinglight.com/2015/03/06/cheesy-cauliflower-biscuits/#sthash.7XwIUzVh.dpuf