Tofu Veggie Quinoa

Serves 4

• 1/2 pound extra-firm tofu
• 3/8 teaspoon granulated garlic
• 1 tablespoon soy sauce 
• as needed olive oil
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 1 medium carrot, diced 1/2-inch
• 2 stalks celery, finely diced
• 1 small zucchini, diced 1-inch
• 1/4 cup cashew pieces
• 1 bay leaf
• 1/2 teaspoon, or to taste salt
• 1 teaspoon dried basil
• 1 teaspoon ground coriander
• 1/2 teaspoon ground fennel
• 1/4 teaspoon ground rosemary
• 1 cup quinoa, well rinsed
• 1 3/4 cups water
• 1/4 cup quartered pitted black olives
• 1/4 cup minced fresh parsley or cilantro

Drain and press tofu at least 30 minutes. Cut tofu into bite-sized cubes, place in a small bowl, sprinkle with garlic salt and soy sauce and shake or stir to coat with marinade; set aside. In a large saucepan having a lid, heat 1 to 2 tablespoons olive oil over medium heat. Sauté ginger, garlic, celery, carrots 5 minutes. Add zucchini and sauté 5 minutes longer. Add cashews, bay leaf, salt, basil, coriander, fennel, rosemary and quinoa. Mix well. Bring to a boil, then simmer, tightly covered, 20 minutes for white quinoa, or 25 minutes for red quinoa. Meanwhile, heat olive oil in a skillet and brown tofu on all sides. When quinoa is tender and all liquid has been absorbed, add tofu, olives and parsley/cilantro. Mix and heat gently until heated through, and serve.