Crispy Tofu with Orange Pecan Quinoa

Meatless Monday is here!  Although I partake in meatless meals most days of the week, I still love to make sure my family starts the week off right with a healthy, veggie filled dish.

And what is our favorite dish, you ask?  Well this Crispy Tofu with Orange Pecan Quinoa is our new obsession. Meatless Mondays never tasted so good!

Alright...I have been attempting to make "crispy" tofu for a while now. I have never been able to get it exactly the way I like it. It's either too soft, burnt, or just plain tasteless.

However, recently I finally perfected an easy way to make the yummiest, crispiest tofu!  Along side my Orange Pecan Quinoa, this is one meal that is anything but tasteless.

HOW DO I MAKE CRISPY TOFU WITH ORANGE PECAN QUINOA?

To create the Crispy Tofu, make sure to drain your tofu and pat dry.  The less liquid in the tofu before cooking, the more crispy it will become later!  

Next, cut the tofu into strips (I prefer strips, but you can cut it into cubes or however you like) and lay on a large plate.  In a small bowl, combine ½ cup of corn starch and 2 tablespoon of salt.  Begin to cover each side of your tofu with the dry mix.  

Next, start to heat up a large skillet with 2 tablespoon of peanut oil (I like to use my cast iron skillet because it gets super hot and cooks much more evenly).  Once your oil is hot, carefully place the tofu in the pan and cook for approximately 3-4 minutes on each side.

To create my Orange Pecan Quinoa, start by preparing approximately 2 cups of  cooked quinoa.  For this recipe, I used red quinoa, but you can use whatever is available at your local grocery store.  Once your quinoa is finished cooking, add in ½ cup of chopped pecans, 1 cup of fresh chopped cilantro, 1 peeled & chopped orange, ¼ cup of olive oil, ¼ cup of red wine vinegar and salt/pepper to taste.

If you like extra heat to your dishes, add a little drizzle of sriracha sauce when you are ready to serve.

I love that more and more people are getting into the habit of enjoying a meat free meal every now and then, even if they are not vegan or vegetarian. How do you savor your meatless Mondays?  Share your creative ideas below!

Crispy Tofu with Orange Pecan Quinoa

No Ratings

Print

Ingredients

• 1 package of extra firm tofu
• ½ cup corn starch
• 2 tablespoon salt
• 2 tablespoon peanut oil
• 2 cups cooked quinoa
• ½ cup pecans- chopped
• 1 cup fresh cilantro- chopped
• 1 orange- peeled and chopped
• ¼ cup olive oil
• ¼ cup red wine vinegar
• salt/pepper

Instructions

1. To create the Crispy Tofu, drain and pat dry tofu. Cut the tofu into strips (I prefer strips, but you can cut it into cubes or however you like) and lay on a large plate.
2. In a small bowl, combine ½ cup of corn starch and 2 tablespoon of salt.
3. Begin to cover each side of your tofu with the dry mix.
4. Next, start to heat up a large skillet with 2 tablespoon of peanut oil. Once oil is hot, carefully place the tofu in the pan and cook for approximately 3-4 minutes on each side.
5. To create my Orange Pecan Quinoa, start by preparing approximately 2 cups of cooked quinoa.
6. Once your quinoa is finished cooking, add in ½ cup of chopped pecans, 1 cup of fresh chopped cilantro, 1 peeled & chopped orange, ¼ cup of olive oil, ¼ cup of red wine vinegar and salt/pepper to taste. Mix Well.
7. If you like a little extra heat to your dishes, add a little drizzle of sriracha sauce when you are ready to serve