- 2 cups quinoa (uncooked)
- 3 peppers (organic, different colors)
- 12 ounces fresh green beans
- 16 ounces extra firm tofu (cubed)
- 2 tablespoons fresh ginger (chopped)
- 2 tablespoons olive oil
- sesame seeds (optional)
- 1/3 cup soy sauce (reduced)
- 2 tablespoons red curry paste
- 2 tablespoons water
PER SERVING *
|Calories390Calories from Fat140|
|% DAILY VALUE*|
|Calories from Fat140|
|% DAILY VALUE*|
vivianouula .m 16 days ago
I used different veggies and turned out way better than i expected😳😁
Dedhia 20 Sep
it was nice followed the recipe on yummly
Becker 19 Sep
Fantastic dish. Super simple. I added onions. The recipe does make a ton so maybe cut back if your only making for 2-4 people.
João 19 Sep
My sauce was only the soy sauce so take this with a grain of salt. I think it had too much quinoa. I also think it's useful to remind to chop the peppers in really tiny bits.
Drina 5 Sep
The green beans didn’t work, they didn’t absorb the flavors of the sauce so they ended up tasting bland. The dish itself has a good flavor and it’s very easy to incorporate a variety of vegetables. I added onion, garlic, & mushrooms and they went with the dish very well. Tofu was ok, it takes the sauce well but the texture stays soft, so if you like your tofu more textured you’ll probably need to cook separate.
Adrienne B. 8 Aug
Awful. Got firm tofu instead of extra firm as that’s all had in shop. It crumbled like feta. Far too much quinoa and I didn’t even use the full 2 cups recipe says. Looks and smells so unappetising I can’t see any of us wanting to eat it. Disappointing!
Krystle 31 Jul
Tofu not firm enough!
Stephanie Novak 31 Jul
This dish turned out great! My 5 year old even ate it all up!!
Johnny B. 20 Jul
Thank you it turned out better then iyou could wish for everyone liked it. Will make it again.
Shaw-Nicholson 23 Jun
Tastes awesome. I added mushrooms and zucchini and used salmon instead of tofu
David 18 Jun
Beautiful, simple and most importantly, delicious!
Dhanuka 2 Jun
proportions were a bit too large but great recipe
Jodie D. 15 May
I wasn't a huge fan of this. Won't be making this again unfortunately..
Emily Pettus 15 May
It was a little too salty but otherwise very tasty!!
Earl Of Penylan 8 May
Tasted ace, though the veg mixture needed an extra 5-8 mins to cook than the recipe suggested
Kelly Shipman 8 May
Great weekday dish. Family really enjoyed it.
Jeff W. 1 May
Really good recipe. Just needs a little more spice. Will definitely add this to the favorite roatation.
Teresa O. 29 Apr
This is the second time I have made this. I use half the quinoa, and I sautéed 4 cloves of garlic & several green onions in sesame oil. Also added a couple jalapeños. Turned out delicious!
Quin 27 Apr
Wonderful.... my family loved this dish !!
HP 26 Apr
Awesome! Quick, simple, and yummy! I used only half of soy sauce, and one third of quinoa. Added thai basil leaves just before end of cooking. Turned out excellent! Be careful of the spiciness, as different brands of curry pastes have different proportions of ingredients!
Natalie & Bill 24 Apr
I wanted to like this based on reviews but it was soooooooooooooooooo salty
Stephanie 16 Apr
This turned out really well. I cooked the tofu/veggie mix a bit longer because I like my tofu more on the browned side. The sayce had a nice kick to it!
Kim 15 Apr
not bad more flavorfull than i thought it would be
Sophie Heneghan 14 Apr
Very nice, the dish was even liked by my meat-eating children
Sarah Z. 10 Apr
This recipe was easy to follow and quick to make for a weeknight dinner. I've made it twice. The first time I followed it exactly and it tasted great but some family members weren't fond of the tofu. The second time I made it I used cubed chicken breast and jasmine rice in place of the quinoa. I also used powdered ginger as I didn't have fresh. Turned out great too. So either as the original vegetarian version or not this recipe is a keeper. I will add it to my rotating dinner planning. Thank you.
Jarett C. 8 Apr
Nice and easy recipe but would use less quinoa next time
Renee Loosvelt 22 Mar
Made a little too much Quinoa. Added sesame oil to the mix. Excellent!
Brooke M. 18 Mar
This was delicious. My kids loved it too, and didn’t even realize it was tofu :)
Kristina B. 15 Mar
To make 4 servings, I only used 1 cup uncooked quinoa, 2 bell peps (red & orange), 8oz green beans, and full amount of tofu, ginger, and sauce, plus a garlic clove. Made the perfect amount, and everything was well balanced!
Gardner 27 Feb
For such a simple recipe it has lots of flavor. Instead of doubling the sauce try cooking the quinoa with vegetable broth and try using 2 cloves of garlic when cooking the tofu and veggies.