Tofu Quinoa Mish Mosh


Tofu Quinoa Mish Mosh

Threw This Together The Other Day, Loved It


Potatoes (2) Russet or (4) Red Rose

Olive Oil 4 Table Spoons

Frozen Peas 1/2 Package

Tomato (Preferably Tiny Ones, But Regular Will Work) 12 Tiny, 1 1/2 Medium, Or 1 Large

Peanuts 1 Cup

Tofu 3/4 Package

Vegan Cheese 3 Sandwich Size Slices (Cheddar)

Quinoa  1 1/2 Cup

Garlic Powder 1/2 Teaspoon

Curey 1/2 Teaspoon

Paprika 1/2 Teaspoon


First, You Make Home Made Fries As Follows;

Preheat Oven @ 375

Cut Up Potatoes Into 1/2 Inch Thick Slices

Place Them On Cookie Sheet Which Has Been Covered In Tin Foil

Cover Potatoes In Olive Oil

Sprinkle Garlic Powder, Curey And Paprika Over Potatoes

Cook Until Fork Goes Through Them Easily (Moving Them Around Every 10 Minutes Or So, So They Don’t Stick To Foil)

Boil 1 Cup Of Water With 1/2 Cup Of Quinoa, Once It’s Boiling, Simmer Until Excess Water Is Gone

Cook Peas (I Generally Steam Them, But Totally Up To You)

While Cooking Poatoes, Quinoa And Peas, Cut Tofu Into 1/4-1/3 Inch Thick, 2 Inch Long Slices

Oil Skillet (With Additional Olive Oil) And Place Tofu In It

Place Peas In It

Place Tiny Tomatoes In It (If Small), Or Cut Up Medium Or Large One And Put It In

Pour In Peanuts

Place Cooked Fries In

Pour Quinoa On Top

Places Pieces Of Vegan Cheese Atop It


Cook On Medium Until Tofu Is Done (Mixing Occasionally)


Bon Apetite



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