After the tofu has drained, remove the weights and paper towels and cut the tofu slices into 1' cubes. When tender and ready, you’ll see a tiny curlicue emerge this is the beginning of a quinoa sprout, (and a sign of doneness.) Remove from the heat when done.Ĥ. The small kernels expand as they soak up the cooking liquid. Check after 15 minutes to see if the quinoa is tender, or if more liquid is needed to finish cooking. Stir, cover, and turn down the heat to low. Bring the vegetable stock to a boil and add the quinoa. Meanwhile, prepare the quinoa on the stovetop using a 2:1 liquid-to-grain ratio. Remove the fennel and continue roasting the beets for another 15 minutes, or until the beets are fork tender.ģ. Place the prepared beets and fennel in a large roasting pan and roast for 15 minutes or until the fennel starts to turn golden brown. Toss the shaved fennel with 1 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. Toss the diced beets with 1 tablespoon olive oil, 1/8 teaspoon salt, and 1/8 teaspoon pepper. In two separate bowls, prepare the beets and fennel. This pressing and draining step will help the tofu achieve a better texture when baking.) Press and drain the tofu slices for about 20-30 minutes.Ģ. (Place a cookbook or a heavy pot on top of the cutting board to help apply weight and pressure so that extra water is forced out of the tofu.

Place a cutting board on top of the covered slices to press out the excess water from the tofu. Lay the slices on a paper towel-lined baking sheet, then cover the tofu with another layer of paper towels. Prepare the tofu by slicing it into 1' thick slices. 1 large purple beet (or two small beets), peeled & diced into 1/2' cubesġ large golden beet (or two small beets), peeled & diced into 1/2' cubesġ fennel bulb, stalks removed, cored, and thinly shavedġ red onion, thinly sliced with a mandolineĢ tablespoons fresh lemon juice (about 1 large lemon)ġ.

Tiny coolpack for sandwiches