Kristina Marinkovich, author of the cookbook “H.E.A.L.T.H.Y. Eats”, shares a recipe for Citrus Marinated Tofu.
Citrus Marinated Tofu over Quinoa Salad with Berries & Oranges
Ingredients
1 package fresh blueberries
1 pint fresh strawberries (sliced thin)
2 stalks of celery (chopped)
16oz vegetable or chicken broth
1 – 12oz package extra firm tofu
1 small bunch scallions (chopped)
1 small bunch Italian parsley
1 Lime
3 cuties (tangerines) *oranges can also be used
1 cup Quinoa
4 Tbsp Pure maple syrup
½ tsp Salt
¼ tsp Black pepper
2 Lemons
For Marinade:
½ tsp Black pepper
½ tsp Ground cumin
4 tsp Extra virgin olive oil (EVOO)
2 cloves garlic (minced)
½ tsp Dried oregano
2 Tbsp Liquid aminos or Low sodium soy sauce
Put tofu in half along long side keeping the square shape. Sandwich tofu between clean paper towels and place on baking sheet. Place a cutting board or heavy dish on top of paper towel to press out excess water.
In a medium saucepan, combine quinoa and broth. Bring to a boil. Reduce heat, cover, and let simmer for 10-12 minutes. Remove from heat, keep covered, and let sit for 5 minutes.
For Tofu Marinade:
Zest Cuties into bowl and set fruit aside for later. Juice lime into same bowl. Add minced garlic, liquid aminos/soy sauce, EVOO, cumin, oregano, and pepper. Wisk together to mix.
Cut each tofu half in half and then into triangles and place into bowl with marinade. Be sure to flip tofu to coat both sides. Set aside.
For Dressing:
Juice lemons into large bowl. Add EVOO, maple syrup, salt and pepper. Whisk to combine.
Add chopped celery and onions to mixture. Add sliced strawberries and pint of blueberries. Peel zested cuties and separate into bowl. (*If you are using oranges, separate and cut into small pieces.) Shave parsley leaves from stems and mince leaves. Add to bowl and mix.
Preheat large skillet over medium-high heat. Once hot, add EVOO to coat pan. Add tofu and marinade to cook until golden brown, approx. 3-5 minutes on each side.
Add cooled quinoa to fruit and vegetable mixture. If quinoa is not cooled yet, spread onto baking sheet for 5 minutes and then add to mixture.
*Optional: Add tofu to quinoa mixture, or serve on side for those who have not tried tofu yet.
To serve: Divide salad and tofu evenly. Yields approx. 4 servings. Enjoy!
Get your copy of Kristina’s “H.E.A.L.T.H.Y. Eats” cookbook today by email. The proceeds go to Lifeline Humanitarian Organization Chicago. The organization benefits the handicapped, orphaned, and disabled of Serbia.