Vegan Quinoa Tofu Casserole

No, we are not vegan, but I came across this recipe, made a few changes and found something the family loves.  We do not eat tofu often...maybe once a month.  This is mostly due to the fact that while I believe there are some benefits of soy, there are still many dangers (so the positives do not completely out weigh the negatives).  Some say you can eat soy in moderation (1-2 servings daily), but that seems like quite a bit to me.  So we go with the once a month approach...and the kids it.

I hope you like the recipe

Ingredients:
*1 cup Quinoa
*1/2 lbs extra firm tofu - cut into bite size cubes
*1 tbsp peeled minced fresh ginger
*1 garlic clove, minced
*1 small zucchini - diced
*2 medium carrots - peeled and diced
*3 stalks celery - chopped
*1 bay leaf
*1/4 tsp dried rosemary
*1 tsp dried basil
*1 tsp ground coriander
*1/2 tsp powdered fennel
*olive oil
*1 tsp sesame seeds
*1 3/4 cup water
*1/2 tsp salt
*1/4 cup parsley - finely chopped

Directions:

*Soak quinoa 15 minutes in water.  rinse, drain and set aside

*In a large saute pan heat 1-2 tbsp olive oil over low heat

*Turn the heat up to medium, and add ginger, garlic, celery, and carrots.  Cook for 5 minutes

*Add Zucchini.  Cook for another 5 minutes

*Stir in bay leaf, rosemary, fennel, basil and coriander

*Add the quinoa and stir until coated with spices

*Add 1 3/4 cup water and salt.  bring to a boil.

*Cover and cook for 15 minutes on low

*In a large skillet...heat toast sesame seeds on low for 2 minutes

*Add 1 tbsp olive oil and tofu

*Stir until tofu is browned

*Stir tofu, and parsley into the quinoa and veggies.

*Heat on low for 2 minutes

*Serve  and enjoy