I’m certainly no cook, but sometimes I make tasty things from time to time. I figured I should share them with the world, just in case anyone is looking to make tasty things as well. I’ve been trying to eat a bit healthier lately, so I’m introducing things to my diet my body has never before seen. Namely, vegetables.

Therefore, I’ve been making a lot of stir-fry creations, since I find them tasty and my body does too. This tofu quinoa stir-fry in particular combines all of my new favorites, including carrots, kale, and brussel sprouts. I know, it sounds a bit strange… but it actually turned out pretty good. The tofu obviously adds protein, while the quinoa adds fiber. And the veggies… well, they add whatever veggies add. Nutrients!

You can find more great recipes and product reviews from our friends at the Village Bakery.

Tofu Quinoa Stir-Fry

Everything together in the pan – delicious!

Oops I kind of forgot to take pictures of all the ingredients and the cooking process. Therefore here are two carrots.

Ingredients

2 carrots

8 large brussel sprouts

2 cups kale

1 cup quinoa

1/2 package of tofu

2 tablespoons soy sauce

1 tablespoon garlic puree

Sprinkling of garlic powder

Sprinkling of onion powder

Sprinkling of oregano

Sprinkling of basil

Sprinkling of salt

Sprinkling of pepper

What good are photos of food without a ridiculous close up?

How to Make

Step 1: Put on the quinoa!

I got some white quinoa from Trader Joe’s, and I just followed the package instructions. Basically, fill a pot with 2 cups of water and 1 cup of quinoa. Bring to a boil, then simmer for 10 to 15 minutes until tender. All the liquid should be absorbed by the time it’s done – just add some more if it’s not quite soft enough for you.

Step 2: Chop the vegetables!

Well, the carrots and the brussel sprouts specifically. They take the longest to cook. Put some olive oil in a pan and saute these bad boys for 10 minutes or until they are tender.

Step 3: Chop the kale and tofu!

While that’s going down, measure out the kale leaves and break them into smaller, more bite-size pieces. Also chop the tofu into smaller cubes, draining out some of the moisture with a paper towel if you’re really feeling like a cook.

Step 4: Add in the kale and cook the tofu!

Kale doesn’t take a long time to cook, so throw that in with the other veggies after you are done picking apart the leaves. Throw in some of the seasonings to your liking to make it taste good. While that’s becoming delicious, get a smaller pan and start sauteing the tofu. Add the seasonings and garlic puree to this as well, otherwise it will be flavorless and mushy. Cook until it starts looking golden brown and slightly crispy.

Step 5: Combine!

At this point, everything should be just about ready. To mix it all, I simply tossed everything up in the veggie pan. I then added the soy sauce to make everything taste better, because that is what soy sauce does.

Step 6: Eat now and feel super healthy!

Jealous? Don’t be, just go make your own! Excuse me while I devour this entire plate.