As the weather warms up, I’m turning away from my hearty casseroles and soups to more summery dishes. The bright colors of the ingredients used in this recipe is what caught my eye, along with the words “quinoa” and “lemon basil.” (I’m a big fan of quinoa, in case you haven’t noticed.)
The ingredients are kind of weird at first glance, but they blend together beautifully. The original recipe called for lima beans, which I omitted because they kind of freak me out, but you can substitute that for edamame. I personally found the black beans to be filling enough, but I can see edamame being a nice addition!
I must warn you though: if you’re not super into Dijon mustard, consider replacing that ingredient with olive oil (or if you’re feeling feisty, some melted butter).
I also decided to marinate the tofu in some orange juice and ginger then bake it in the oven rather than just sauteing it in oil. I found it to have more flavor this way — my roommate even looked at it and thought it was chicken! I didn’t cut them as thin as I should’ve, so I’ll make sure I include the correct instructions below.
Now, onward to the recipe!
For the tofu (adapted from this recipe):
- 1 block of extra-firm tofu
- 1 cup orange juice
- 1/4 cup white wine vinegar
- 1/3 cup soy sauce
- 1/3 olive or vegetable oil
- 2 cloves minced garlic
- 1 tablespoon ginger
- 1/4 teaspoon red pepper flakes
- 1 green onion, chopped
Place paper towels on top of tofu and hold in place with a plate to drain excess water. When water is drained, turn the tofu on its side and cut into four thin pieces. Lay flat again and cut diagonally four times to make eight triangles.
In a medium-sized bowl, whisk together orange juice, vinegar, soy sauce, oil, garlic, ginger and red pepper. Separate the tofu pieces and arrange in a non-stick baking disk. Cover the tofu in the marinade and sprinkle green onions on top. Cover with plastic wrap and refrigerate for a half hour.
Bake at 350 degrees Fahrenheit for 45 minutes until tofu is golden in color and most of the marinade has been absorbed. Set aside.
For the salad:
- 1 1/2 cups uncooked quinoa
- 3 cups vegetable broth
- 1 cup fresh basil, chopped
- 3 tablespoons lemon juice
- 2 tablespoons Dijon mustard
- 1 teaspoon sugar
- 2 teaspoons grated lemon rind
- 1/2 teaspoon freshly ground black pepper
- 3 cloves minced garlic
- 4 cups chopped tomato
- 1/2 cup chopped carrot
- 1/2 cup sliced green onion
- 3/4 can black beans, rinsed
- 1 package frozen edamame or lima beans
Combine quinoa and broth in a small saucepan and bring to a boil over medium-high heat. Cook until quinoa is translucent and tender and broth is absorbed.
Combine basil, lemon juice, mustard, sugar, lemon rind, pepper and garlic in a large bowl. Stir in cooked quinoa.
Cook edamame according to package directions, then let cool before adding to the mixture. Add tofu, tomato, green onion, carrot and black beans and stir, making sure everything is lightly covered in dressing. Refrigerate until ready to serve.
Have a great weekend, everyone!