Skip to main content

Quinoa Tofu Vegetable Pilaf

08.02.11 Quinoa Pilaf with Tofu Croutons

This versatile quinoa pilaf is easy and delicious. i originally conceived this recipe when i was craving quinoa with spinach and tofu, but i have since made it without the tofu or substitute tofu with other light proteins, my favorites have been Sous-vide salmon and lightly grilled chicken breast.
This pilaf is good hot or cold.

  • Duration
  • Cook Time
  • Prep Time
  • 4 ServingsServings


  • 1 cup pre-washed quinoa
  • 16 ounce onion stock (2 tablespoons onion soup mix dissolved in 2 cups hot water)
  • 4 cloves garlic, chopped
  • 1 medium onion, chopped
  • 1 package fresh mushrooms
  • 1 package extra firm tofu, drained and cubed
  • Worchestire sauce, to coat tofu
  • 1 bunch fresh spinach, washed and cut into shreds
  • oil for sautéing


  1. Cut the Tofu into crouton sized croutons and marinate in Worchestire Sauce. set aside
  2. Boil the quinoa in soup stock in 1.5qt stock-pot (it needs to be big enough to fit all the other vegetables) for about 10-15 minutes.
  3. While quinoa is cooking, saute the garlic, mushrooms and onion. (i sometimes add another tablespoon of onion soup mix to the vegetables, optional) When they are browned remove from pan.
  4. In the same pan, lightly seared the cubes of tofu until each side is lightly browned and lightly crunchy.
  5. When quinoa is cooked, add in the spinach, mushrooms, garlic & onion mixture and the tofu. Stir well until combined.
  6. Remove from heat, cover and let sit for about 10 minutes (until spinach is wilted)

Optional sprinkle with freshly grated Parmesan Cheese while hot

Publish date: