Cheddary Tofu Quinoa Pie

I make some version of this 'pie' on a regular basis. This was the first time I have used the cheddar or the quinoa in this dish. The fact that I call this a pie is getting me thinking it would be good baked in some kind of crust...puff pastry maybe?

Cheddary Tofu Quinoa Pie

1 lb. firm tofu (chinese)
1 tsp. mustard
1 Tbsp. tahini
1 onion, chopped
2 cloves garlic, pressed or diced
lots of black olives*
pinch of turmeric and paprika*
dried thyme*
1 Tbsp. lemon juice
1 cup FollowYourHeart cheddar (soy cheese)
1 /2 cup cooked quinoa
salt to taste
fresh basil and chives*

In a large bowl, mash the tofu (I just use my hands) and mix in the mustard and tahini. Set aside.

Saute the onion and garlic in a little oil. When the onions are soft add the olives, turmeric, paprika and thyme. After a couple of minutes the olives should be getting toasty and it should be smelling really good. Add the lemon juice and remove from the heat.

Combine the tofu with the onion mixture and the rest of the ingredients. Stir to mix well. Turn into a lightly oiled pie pan and press into shape. Bake at 350 degrees for 20 to 30 minutes, or until it's hot in the center and starting to brown on top. Put under the broiler briefly to brown it a bit more. Be careful, it will burn fast! Let it sit for several minutes until slightly cooled. Cut into slices and eat it up. Sometimes it falls apart all over the plate, but it's just as tasty.

*I never measure for things like this unless it's important to the recipe. The only rule is that it's better to use too little than too much (except olives...you can't have too many olives).

Served with baby yellow beets and their greens, and more quinoa

P.S. Spring is here!

Chickpea and potato quickie

I didn't get a chance to think about dinner till we were starving, so I threw together what I had in the freezer and the cupboard. I peeled and chopped a potato and steamed it in the microwave. While the potato was cooking I sauteed some onion and garlic, and then added some turmeric, cumin, and thyme.


I cooked a pot of chickpeas a couple of weeks ago, and froze the leftovers. I'm always glad for extra chickpeas. So those went in the pan. By then the potato was about tender so I added it along with some fresh tomato and some canned crushed tomato that I also had leftover in the fridge from making tomato sauce for the pizza. I am trying harder not to waste things. Whenever I realize I have let yet another turnip rot, or a piece of tofu go all slimy, I get angry and say words that will get you an R rating. There is almost nothing worse than wasted food...wasted money, wasted nutrients, starving children, etc...where was I? Oh yeah, dinner.

Frozen Chickpea Brick

Anyway, all that went in there with Braggs and hot sauce and frozen peas. I covered it and let the chickpeas and green peas heat up. A little salt and that was dinner!