Mambo Sprouts

Zesty Cilantro Tofu and Quinoa

Ingredients:

• 1 cup quinoa
• 1 pkg. Nasoya® Lite Firm Tofu
• 1 14.5 oz can Mexican-style tomatoes with chiles
• 2 tsp. cumin
• 2 tsp. chili powder
• 1 Tbsp. lemon juice
• 1/4 cup chopped fresh cilantro
• 3 cloves garlic, chopped
• 1 medium onion, chopped
• 2 carrots, chopped
• 1 rib of celery, chopped
• 1 green bell pepper, sliced
• 1/2 cup frozen corn
• 2 Tbsp. fresh cilantro, chopped
• salt and pepper to taste

Directions:

1. Pour the can of Mexican tomatoes over the cubed tofu.
2. Add cumin, chili powder, and lemon juice. Mix in 1/4 cup chopped cilantro. Marinate for 2-6 hours.
3. Prepare the quinoa according to package.
4. In a large skillet, saute the garlic and onions in olive oil over medium heat.
5. Add the carrots and celery, cover, and cook until the carrots soften, about 5 minutes.
6. Add the bell pepper and marinated tofu mixture.
7. Add the corn and the remaining cilantro.
8. Increase heat to medium high and cover for 5-10 minutes or until heated through.
9. Salt and pepper to taste.
10. Serve over quinoa.

Servings: 4