Four Servings – Egg & Dairy Free
Here’s a light grain salad with a wonderfully tangy flavor. For a convenient substitute, you can buy prepared baked marinated tofu for this recipe. To toast almonds, bake them at 350 degrees F. for about 15 minutes; cool.
INGREDIENTS
Marinated Tofu:
1 lb. firm tofu, drained and cut into 8 slices • 1/4 cup tamari or reduced-sodium soy sauce • 1 Tbs. nutritional yeast • 1 Tbs. Dijon mustard • 1 small clove garlic, minced • 1 tsp. honey • pinch of cayenne.
Quinoa:
1 cup uncooked quinoa • Pinch of cayenne • 3 stalks celery, diced • 1/2 medium red bell pepper, diced • 1 bunch fresh cilantro, chopped • 1/4 cup whole blanched almonds, toasted (1 1/2 oz.) • 1 to 2 Tbs. balsamic vinegar • Red leaf lettuce for serving • Seasme seeds and red bell pepper strips for garnish (optional).
INSTRUCTIONS
1. Make tofu: Preheat oven to 400 degrees F. Place tofu slices in small glass baking dish. In small bowl, whisk together remaining ingredients and 1/4 cup water. Pour over tofu. Bake until tofu is browned and marinade is absorbed, about 45 minutes.
2. Meanwhile, rinse quinoa in sieve under cold running water until water runs clear. In medium saucepan, combine quinoa, 2 cups water and pinch each of cayenne and salt and bring to a boil over high heat. Reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 15 minutes.
3. Transfer quinoa to large bowl and let cool. Crumble in 4 slices baked tofu. Add celery, diced bell pepper, cilantro, almonds and vinegar. Season with salt to taste and mix well.
4. Line serving platter with lettuce, spoon salad on top, and garnish with sesame seeds and pepper strips if desired. Serve with remaining baked tofu on the side.
Per serving: 305 calories; 15g protein; 11g total fat (1g sat fat); 38g carbohydrates; 0 cholesterol; 910mg sodium; 5fiber.
“As resident chef of the White Lotus Foundation, a peaceful, 80-acre yoga retreat in Santa Barbara, California, Beatrix Rohlsen is keenly aware of the link between diet and fitness. One of her greatest challenges is to prepare meals to sustain prospective yogis who take the center’s intensive, in-depth teacher certification – consisting of two and a half weeks of 15 hour days. Participants experience major mind and body transformations, but Rohlsen’s balanced, organically sourced menus ensure they’ll maximize their performance and come out tops. She shares some of those delicious recipes here.”
Excerpted from the May 2000 issue of Vegetarian Times. The entire article, “Eat & Run: Knowing about fitness nutrition can give you a competitive edge”, has text by Olivia Wu and recipes by Beatrix Rohlsen.
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