Happy Recipe Friday!
Today we featuring Gin Butters of Eat Healthy Eat Happy!!
I’m a feel-good-food blogger who loves eating stuff that makes me happy, taking tons of crazy pictures, thrifting for photography props and chillin’ with my cat crew in the wilds of central PA. Eat Healthy Eat Happy is a celebration of feel-good food. Eating well in every way makes life more delicious, and I love sharing recipes that help deliciousness happen! I #LiveMyHealth by choosing nutritious foods that fuel an energized, exciting, happy life!
QUINOA AND TOFU SATAY
4 cloves garlic, peeled
2″ cube fresh ginger root, peeled and roughly chopped
½ c boiling water
2 Tbs low sodium soy sauce, regular or gluten free
4 Tbs peanut butter
2 Tbs agave (or your preferred sweetener)
1 tsp dried coriander/cilantro
2 tsp lime or lemon juice
¼ tsp red pepper flakes
14 oz. extra-firm tofu
1 c quinoa, cooked according to package directions
½ c Italian parsley leaves
½ c roasted peanuts, chopped (optional)
Place the garlic and ginger in a food processor and chop fine. Add the water, soy sauce, peanut butter, agave, coriander, lemon juice and red pepper flakes and process until smooth.
Cut the tofu into bite-sized pieces and place in a large plastic zipper bag. Pour the peanut butter mixture over and zip. Let marinate in the fridge at least an hour. Cook the quinoa while the tofu marinates.
Heat the oven to 375 and spray an 8″x8″ baking pan with nonstick. Fish the tofu out of the marinade with a slotted spoon and arrange in the baking dish; reserve the marinade. Bake for 20-25 minutes.
Stir the marinade and parsley leaves into the quinoa and cover. Reheat on medium-low a few minutes before the tofu’s done baking. Serve the tofu over the quinoa. Top with roasted peanuts if you like.