Hearty Food 101: Turmeric Tofu with Spinach, Coconut & Quinoa

Spring is in the air…and as my whimsical mind daydreams about outdoor excursions, picnics and adventures…what better way to celebrate the vernal equinox than with a yummy Ayurvedic recipe thought just for this purpose? 

In Ayurveda, springtime calls for a light, nourishing, detoxifying and energising diet to pacify Kapha and Pitta. I have tried my best to take all this into account whilst creating this yummy little tofu recipe for you guys. I hope you’ll enjoy it!

Turmeric, also known as the Queen of the spices, plays the lead role here as we honour its incredible, numerous health benefits and superfood powers. Among its most important attributes, turmeric contains curcumin, a biologically active polyphenolic compound, which has been used as a medical aid for centuries in Asia. However, I strongly advice a frugal use of this spice, as its flavour can easily become too dominating and covering.

So, without further ado…here is the recipe! I hope you’ll enjoy it making it and eating it! And please do remember that flavour wise, with turmeric, less is always more…

Tofu Dettaglio

Ingredients (serves 4):

  • 500g of silken tofu
  • 300g of fresh spinach
  • 350g of quinoa (I used a mix of red and white)
  • 200g of coconut-milk based vegan yogurt
  • 1 clove of garlic
  • 2 cm of fresh ginger
  • ½ a teaspoon ground coriander
  • ½ a teaspoon ground turmeric
  • Salt
  • Coriander seeds to garnish

Instructions:

  1. Pre-heat the oven to 180°C.
  2. Dice the tofu into 2cm cubes. Place the cubes on a sheet of parchment paper and bake them in the oven for approximately 30 minutes. Check on them from time to time, and turn them half way through. Once cooked, let them rest for a couple of minutes.
  3. In the mean time, steam the spinach and cook the quinoa according to the instructions on the package.
  4. Finely chop the garlic and the ginger. Mix them in the yogurt with the turmeric and ground coriander. Salt to taste.
  5. In a large mixing bowl, coat the baked tofu with the yogurt sauce.
  6. Plate the three preparations, and salt and season to taste. Garnish with coriander seeds.
  7. Serve hot…and enjoy!!!

Tofu Pieno

Will you be giving this recipe a try?

Let me know if you do in the comments below!

I again wish you an incredible beginning of Spring.

Love,

Elly, XO

PS: If you are trying to eat more healthy and seasonally, do check my free printable Seasonal Fruit and Veggie Chart.

PPS: If you are looking for more information on Ayurveda check out the description in my Ayurvedic Sweet Potato Soup post.

 

Affiliate links have been used in this post. 

17 thoughts on “Hearty Food 101: Turmeric Tofu with Spinach, Coconut & Quinoa

  1. Looks really yummy! Thanks for sharing the recipe! ♥️ ♥️ By any chance you are interested on doing collaborations, you can check out the collaborations portal of Phlanx.com and connect with amazing brands!

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    Tiffany

    Liked by 1 person

  2. I’ve been meaning to get more turmeric in my diet! This recipe looks delicious and super light for spring. Definitely going on my meal plan.

    Liked by 1 person

  3. I haven’t tried tofu yet … I know. I am super late. Lol. This recipe looks like it would be simple for a first timer, like myself. I would love to get more turmeric incorporated in more of the foods I eat becauseof all of it’s great benefits.

    Liked by 1 person

    1. It is a very easy recipe for a first time tofu experimenter 😘. Let me know how it goes should you try it ❤️😘.

      Like

  4. This looks absolutely delicious! I’m slowly incorporating turmeric into more dishes but this is something I would have never thought of! I love quinoa! Will pin this to try it soon. 🙂 Thanks for sharing!

    Like

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