4 of 6

Image: Courtesy of The Lusty Vegan.

Cajun Tofu With Dirty Quinoa

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 2



Every now and then, I get lazy and hit the "easy" button. Often, this includes falling on my favorite prepared-spice staple, Cajun seasoning. This rub is a nice blend of salt and red spices that can act as the undertone or the main flavor. In this recipe, it’s the main flavor. Traditionally, "dirty" rice is made with meat, rice, and herbs. I stripped it down and switched the rice to quinoa for extra protein. It's a flavorful dish guaranteed to satisfy.



Quinoa Ingredients

2 cups water

1 cup quinoa, well-rinsed

1 tablespoon grapeseed or safflower oil

1 tablespoon vegan butter

1/2 cup finely chopped onion

1/2 cup finely chopped celery

1/2 cup chopped bell pepper

1 teaspoon minced garlic

2 tablespoons low-sodium wheat-free tamari

1 tablespoon Cajun seasoning

1 teaspoon minced fresh thyme

1/4 teaspoon red pepper flakes (optional)

Sea salt



Tofu

8 ounces extra-firm tofu, frozen and defrosted

2 tablespoons Cajun seasoning

1 teaspoon dried basil

1/2 teaspoon dried thyme

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried sage

1 tablespoon safflower oil

1/4 cup water

2 tablespoons low-sodium wheat-free tamari



Butter Sauce Ingredients

1 tablespoon vegan butter

2 tablespoons finely chopped onion

1 tablespoon Cajun seasoning

1 teaspoon dried basil

1 teaspoon chopped fresh sage

1/2 cup dry white wine, divided

1/2 teaspoon cornstarch



Garnish

1/4 cup sliced cherry tomatoes



Instructions

1. In a saucepan, bring the water to a boil, then stir in the quinoa. Reduce the heat to medium-low, cover, and cook until the water is absorbed, 10 to 15 minutes. Be careful not to overcook. Set aside.



2. In a large skillet over medium-high heat, heat the oil and butter. Add the onion, celery, and bell pepper and sauté for three to five minutes, stirring constantly from the bottom of the pan to prevent sticking. Add the garlic, and sauté for an additional minute.



3. Add the cooked quinoa and mix well. Add the tamari, Cajun seasoning, thyme, and red pepper flakes (if using), and mix until all ingredients are well-incorporated. Remove from the heat.



4. Cut the tofu into 4 slices, approximately 1/8-inch thick. Use a paper towel to press out as much water from the tofu as possible. Then, transfer the tofu to a shallow bowl. In a separate, small bowl, combine Cajun seasoning, basil, thyme, garlic powder, onion powder, and sage and mix well. Use your hands to gently rub the seasoning mixture onto the tofu, coating well. Set aside.



5. Heat the oil in a medium skillet over medium heat. Add the tofu and sear for three minutes on each side, until brown and slightly crispy. Add the water and tamari to the skillet and allow to reduce for three to five minutes. Spoon about 1/4 cup of the "dirty" quinoa onto the plates and top with the tofu.



6. To make the butter sauce, melt the butter in a medium skillet over high heat. Add the onion and sauté for 30 to 45 seconds. Add the Cajun seasoning, basil, and sage. Working quickly, add 1/4 cup of the white wine and the cornstarch and sauté until the mixture begins to bubble rapidly. Mix continually with a whisk or fork. Add the remaining 1/4 cup of white wine and allow the alcohol to burn off. It may flambé, but the fire won’t last long. Remove from the heat and stir until the sauce becomes cloudy. Immediately spoon the butter sauce over the plated quinoa and tofu and garnish with sliced grape tomatoes.