Winter veggie medley with coconut tofu- with recipe update



IMG_0151Post-race fueling dinner. Recipe coming soon. Promise to return to regular posting ASAP!

OK, I’m back. Here’s the recipe for this pretty in pink dinner:


firm/super-firm tofu, pressed and sliced into strips

1 Tbsp coconut oil

1 bunch beets, cleaned and cubed

1/2 a butternut squash, peeled and diced

1 cup quinoa, cooked

1/2 cup balsamic vinegar

2 Tbsp walnuts, chopped

goat cheese to taste

loose leaf greens of your choice, or beet greens


Preheat your oven to 425ish. Toss the squash and beets with olive oil, salt, pepper and basil or another herb of your choice. Roast until tender and the squash is a bit browned and caramelized.

Meanwhile, heat a large skillet to medium-high and add the coconut oil. When the oil is hot, add the tofu strips. Watch them carefully, flipping once the underside has turned golden brown. If you’re ‘fu is sticking, turn the heat down a bit. Depending on how assiduous you are feeling, brown both sides and/or each edge of the strips. (If you’re really patient, slice your ‘fu into cubes before cooking, and turn each one over as it cooks to get a nice golden brown color on all sides). When the tofu is cooked, remove from the pan and slice strips into cubes.

Reduce the balsamic down to 1/4 cup or so (This is the best trick! You can buy reasonably cheap balsamic, reduce it, and then it tastes like the super fancy stuff. Reducing means boiling it down, for my fellow casual cooks who aren’t up on the jargon).

Take your tofu skillet and pour in the cooked quinoa, the roasted veggies, and the tofu. Mix in the greens, walnuts, goat cheese and balsamic vinegar. Season with salt and pepper. Chow down.


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