Curried Tofu with Fruit and Quinoa

This is one of our favorite recipes! It may look a little strange (especially the part about the yogurt) but I challenge you to try it. People have been apprehensive about trying it, but once they do, a recipe is always requested. It's rather simple, very nutritious, and just fun to eat. Enjoy! (Note bene: This makes only enough for 2 people, so if you want leftovers or are feeding more, double/triple the recipe.)



Curried Tofu with Fruit and Quinoa (from "New Vegetarian Cuisine" by Linda Rosensweig)

1 C. water
1/2 C. quinoa, rinsed and drained
2 tsp. coconut oil
1/2 C. diced red onion
6 oz. extra firm tofu, well drained and squeezed btw. paper towels
1 small McIntosh apple, thinly sliced
1/4 C. coarsely chopped dried apricots
2 Tbsp. chopped raw almonds
3/4 tsp. curry powder
1/4 tsp. ground cumin
1/4 tsp. turmeric
1/4 tsp. freshly ground black pepper
PLAIN non-fat yogurt (not vanilla!)

- Prepare the quinoa: bring water to a boil, then add quinoa. Cover and simmer on medium low heat for 20 to 25 mins., or until water is absorbed. Set aside.
- Chop onion, apricots and almonds and prepare tofu.
- Add the coconut oil to the pan with the tofu and onions. Brown the tofu, and then add the apple, apricots and almonds along with the spices.
- Add in the quinoa and keep warm until apple has softened.
- Serve with a dollop of nonfat yogurt on top.
- Enjoy!