I am certainly addicted to red wine vinegar and I am cooking almost all my food in it. Sounds crazy… but believe me it tastes sooo gooodddd. I can’t stop craving about red wine vinegar and when I cooked tofu in it the outcome was simply marvelous. I ate almost the entire dish of Red Wine Vinegar Tofu with Quinoa leaving only a tiny bit for my family to taste.
They even commented – is this a tasting contest or do we get more food? Hahahhaha……. Of course I made this recipe twice so they get the same satisfaction as I did. 🙂
Easy to make Red Wine Vinegar Tofu with Quinoa
Instead of marinating and going for a time consuming recipe I decided to make it a quick 30 minute dish. Therefore, I warmed olive oil in a nonstick frying pan. Then, flavored it with garlic, Italian seasoning, parsley, my favorite red wine vinegar , salt and pepper. At the first boil I added tofu pieces to it and let it cook until tofu was a nice brown and cooked thoroughly.
To avoid extra soiled dishes because I hate doing dishes ……. I used the same pan and the leftover seasoning. There are two advantages in using the same pan – one is of course that I mentioned above and the other is to bring the same essence to your veggies your and quinoa. So I took out the tofu pieces in a plate carefully and tossed in the vegetables in the same pan. I like my vegetables crunchy so I sautéed to my desired texture and to make it thick and a slight creamier I added little dairy free milk. This way this dish became rich yet light on tummy and calcium content also increased. Lastly, I added boiled quinoa to it and cooked for a minute.
For plating, I spooned out quinoa and vegetables, making sure that quinoa is at the bottom and vegetables on top to make it look colorful and garnished with red wine vinegar tofu and served it warm.
Enjoy this Red Wine Vinegar Tofu with Quinoa, a healthy Italian dish, in the comfort of your home with your family 🙂