Quinoam, Leek And Tofu Casserole Recipe

Name: Quinoam, Leek And Tofu Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. tofu; 2 tsp. sesame oil; 1 clove garlic, pressed; 1 leek, chopped; 2 c. cooked quinoa; 1 tsp. sea salt or 2 tsp. shoyu; dash of black pepper; 1 c. bread crumbs; 1 c. soymilk (optional); 1/2 c. cheese, grated (optional)

Servings: persons

1 1/2 c. tofu
2 tsp. sesame oil
1 clove garlic, pressed
1 leek, chopped
2 c. cooked quinoa
1 tsp. sea salt or 2 tsp. shoyu
dash of black pepper
1 c. bread crumbs
1 c. soymilk (optional)
1/2 c. cheese, grated (optional)

1
Preheat oven to 350u00b0.
2
Working with 1/2 cup tofu at a time, squeeze out water with hands.
3
Set aside.
4
Heat a large skillet or wok; add oil.
5
Add garlic, then leek.
6
Saute until lightly browned.
7
Add quinoa, then tofu, sauteing for 2 minutes after each addition.
8
Add seasonings.
9
Oil casserole.
10
Add 1/2 cup bread crumbs; rotate casserole to coat evenly.
11
Gently add the quinoa mixture.
12
Press a well in the center of the quinoa; pour in soymilk.
13
Cover with remaining bread crumbs and cheese.
14
Cover; bake for 20 minutes.
15
Remove cover; continue to bake until cheese is nicely browned.

180

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 c. tofu, 2 tsp. sesame oil, 1 clove garlic, pressed, 1 leek, chopped, and more.

Yes, Quinoam, Leek And Tofu Casserole falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoam, Leek And Tofu Casserole

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