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1
Quinoa: In a saucepan, bring the water to a boil, then stir in the quinoa.
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2
Reduce the heat to medium-low, cover, and cook until the water is absorbed, 10 to 15 minutes.
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3
Be careful not to overcook.
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4
Set aside.
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5
In a large skillet over medium-high heat, heat the oil and butter.
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6
Add the onion, celery, and bell pepper and saute for 3 to 5 minutes, stirring constantly from the bottom of the pan to prevent sticking.
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7
Add the garlic, and saute for an additional minute.
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8
Add the cooked quinoa and mix well.
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9
Add the tamari, Cajun seasoning, thyme, and red pepper flakes (if using), and mix until all ingredients are well-incorporated.
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10
Remove from the heat.
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11
Tofu: Cut the tofu into 4 slices, approximately 1/8-inch thick.
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12
Use a paper towel to press out as much water from the tofu as possible, then transfer the tofu to a shallow bowl.
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13
In a separate small bowl combine Cajun seasoning, basil, thyme, garlic powder, onion powder, and sage and mix well.
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14
Use your hands to gently rub the seasoning mixture onto the tofu, coating well.
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15
Set aside.
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16
Heat the oil in a medium skillet over medium heat.
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17
Add the tofu and sear for 3 minutes on each side, until brown and slightly crispy.
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18
Add the water and tamari to the skillet and allow to reduce for 3 to 5 minutes.
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19
Spoon about 1/4 cup of the dirty quinoa onto the plates and top with the tofu.
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20
Butter Sauce: Melt the butter in a medium skillet over high heat.
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21
Add the onion and saute for 30 to 45 seconds.
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22
Add the Cajun seasoning, basil, and sage.
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23
Working quickly, add 1/4 cup of the white wine and the cornstarch and saute until mixture begins to bubble rapidly.
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24
Mix continually with a whisk or fork.
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25
Add the remaining 1/4 cup of white wine and allow the alcohol to burn off.
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26
It may flambe, but the fire won't last long.
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27
Remove from the heat and stir until the sauce becomes cloudy.
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28
Immediately spoon the butter sauce over the plated quinoa and tofu and garnish with sliced grape tomatoes.
