Preheat oven to 350 degrees. Working with 1/2 cup tofu at a time,
squeeze out water with hands. Set aside. Heat a large skillet or
wok and add oil. Add garlic and then leek. Saute until lightly
browned. Add quinoa, then tofu, sauteing for 2 minutes after each
addition. Add seasonings. Oil casserole. Add 1/2 cup bread
crumbs and rotate casserole to coat evenly. Gently add the quinoa
and pour in soymilk. Cover with remaining bread crumbs and
cheese. Cover, and bake for 20 minutes. Remove cover and
continue to bake until cheese is nicely browned.
Originally Submitted
1/19/2012
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