One of my favorite ways to cook rice or quinoa is in coconut milk. It transforms the grain into a creamy and slightly sweet masterpiece that’s honestly just fine on it’s own. With a bit of sweetener and some fruit, it’s dessert or breakfast! Add a bit of lime and you’ve got the perfect base for a whole range of savory flavors.
I don’t cook tofu very often, but we do love it around here. Like a grain, tofu serves as a blank canvas for flavor. The perfect match for a sweet and creamy base is naturally a tangy and spicy tofu. Add a bit of green and you’ve got yourself a complete meal.
What better meal for warming weather and sunshine?
Coconut Lime Quinoa
- 1 cup quinoa
- 1 cup coconut milk
- 1 cup water
- 1 lime, juiced and zested
- Bring the quinoa, coconut milk, and water to a boil in a saucepan. Turn the heat down to simmer and cook until all the liquid is absorbed, about 20 minutes.
- Stir in the lime juice and zest and enjoy!
Sriracha Tofu With Greens
- 1 block extra firm tofu, cubed
- 3-4 cups leafy greens like swiss chard, chopped
- 1/4 cup tamari
- 3 cloves garlic, minced
- 2 Tbsp Sriracha sauce
- 1 Tbsp rice vinegar
- 1 Tbsp maple syrup
- 2 Tbsp coconut oil
- Prepare the tofu and vegetables and set aside. In a small bowl, whisk together the tamari, garlic, Sriracha, rice vinegar, and maple syrup.
- Heat the coconut oil in a saute pan over medium heat. Cook the tofu on all sides for about 5 minutes. Add half the tamari mixture and continue to cook for another 5 minutes. Remove from the pan.
- Add the greens and the rest of the tamari mixture to the saute pan and cook for about 5-8 minutes, until the greens are wilted. Serve with the tofu on top of a grain like Coconut Lime Quinoa.