I bragged a few posts ago about how I get to walk home for lunch, I live a few blocks away from my office, and am a ‘walker’. Just like those lucky little bastards in elementary school who walked home to a steaming hot bowl of freshly made KD, while the rest of us were stuck with soggy tuna fish sandwiches. To my mother’s defence, apparently I was a big fan of the fish sandwich as a child, and I got what I asked for.
Anyway, now I’m the lucky bastard. I get to trot home, enjoy a hot lunch, and maybe even get some tinkering done around the house for an hour. It’s weird, it seems that when I only have 15 minutes left of my lunch break, I feel more inspired than ever to put in a load of laundry or do dishes. I perform better under pressure, I guess.
This recipe is one of my lunchtime faves, because it’s healthy and hearty, but doesn’t leave you feeling stuffed and ready for a nap. It has lots of belly-filling protein from the tofu and quinoa, and is a flavour party in your mouth. The raisins and pumpkin seeds add great sweetness and texture, so don’t skip ‘em!
The flavours in this dish really do taste better as leftovers. They mingle and meld after a day or two in the fridge, I often make it, split it into four servings, and have it to look forward to for most of the week!
Curry Spiced Cauliflower and Tofu
Adapted from Clean Eating Diet website.
- 1/2 cup quinoa
- 1 cup water
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 head cauliflower, chopped into bite-size pieces
- 250 g extra-firm tofu
- 1/3 cup raisins
- 1.5 tsp cumin
- 1 tsp curry powder
- 1/4 tsp cayenne
- 1/2 tbsp sea salt
- 1/2 tsp pepper
- 1 cup vegetable broth
- 1/4 cup roasted pumpkin/sunflower seeds
In a small saucepan, bring 1 cup water and salt to boil and stir in quinoa. Cover and reduce heat to simmer until all water is absorbed (10 minutes or so). Remove from heat, fluff, cover and set aside.
Heat oil in a large skillet over medium-high heat. Add onion and garlic and cook until starting to brown, about three minutes. Stir in cauliflower, tofu, raisins, spices, salt, pepper, and vegetable broth.
Bring to a boil, cover and reduce heat to simmer until cauliflower is starting to become tender, about three minutes. Uncover and continue to cook until broth reduces by half, about five minutes.
Remove from heat, stir in seeds reserving a few.
Calories from Fat: 52
Total Fat: 6 g
Total Carbs: 44 g
Fiber: 8 g
Protein: 16 g
Sodium: 395 mg
Cholesterol: 0 mg