Pineapple-Cashew-Quinoa Stir-Fry

This is a modified take on a delicious dish from one of my recipe e-books, Veganomigon. There are a lot of ingredients in this recipe, even more in the original, but don't be afraid to cut out or substitute things to your preference. Don't be scared & enjoy!

Click HERE for the original recipe.

 Ingredients

Tofu

- 1/2 a package of organic & firm tofu

- EVOO (for cooking the 'fu)

- Salt & pepp to taste

Quinoa

- 1 cup of organic quinoa

- 1 cup of pineapple juice (I am using the juice from the can of pineapple being used in this recipe)

- 1 cup of cold water

- 1/4 tsp of soy sauce

Stir-fry

- 4oz of raw and unsalted cashews

- 3 tbsp of veggie oil (the recipe called for peanut oil but forgot that at the store, whoops)

- 2 cloves of fresh garlic, pressed (or 1 tspn of minced garlic)

- 2oz of green chile (in can from TJ's)

- 2 tsp of minced ginger

- 1/2 of a sweet onion

- 1 red bell pepper, seeded and diced

- 1 cup frozen peas

- 1 tbsp of sweet basil

- 10 oz of fresh pineapple, cut into bite-able chunks

- 3 tbsp of soy sauce

Directions

Start with prepping the tofu by removing from package, cutting in half, and storing the the remaining half in tupperware with the water that was in the package (You can always make a lunch size version of my General Tsao's Tofu Takeover with the leftovers). Place the tofu on top of a paper towel and press down on the tofu with another to remove excess water in the tofu. Then slice in into domino sized pieces. Cook on a skillet, with drizzled EVOO, salt & pepper, over medium heat for 15 minutes. Make sure to stir/flip occassionally to avoid burning. They should be lightly brown on both sides with a little crispy-ness to them.

While cooking, start chopping (dice) onion and bell pepper and set off to the side with the peas.

Set up a pot on the stove and add the quinoa, soy sauce, pineapple juice and water. Bring everything to a boil and then turn down to medium-low, cover pot, and let simmer for 15 minutes. To tell if it is done, the quinoa should be fluffy and completely absorb the juice.

Remove the tofu from the stove and set aside. Put large skillet on medium heat and throw in cashews on the dry pan for a couple of minutes to get a little toasty (you won't see much of a color change, so don't turn it up too high and let them burn). Remove from Pan.

Add veggie oil and garlic to the skillet and heat on medium-high for 1 minute before adding the green chiles and minced ginger for another minute.

After, add in soy sauce, sweet basil, onion, peas and bell pepper and cook for about 5 minutes (onions shouldn't be too tender, don't be afraid of a little crisp).

Then finally, add in quinoa, cashews & pineapple and toss.

Serve on plates with, a lime to garnish, and top with pieces of tofu. Voila!