Quinoa, baby broccoli and crispy tofu

Super easy and a recipe really isn't needed.  The tofu came out so good, I cut it thin and I think that's what did the trick.  Barely fried baby broccoli is absolutely amazing.  Got it fresh from the farmers market and threw this together.

For the quinoa;  Rinse and drain one cup of quinoa in a fine mesh strainer.  Put it in a sauce pan with two cups water.  Bring to a boil for 3-5 minutes and turn down to low heat.  Let simmer for 30 minutes or so until quinoa is clear in the middle and the water is absorbed.  Stir in 1 tsp sea salt.

For the tofu;   I think tofu is the best if it's been frozen for at least 1 day and thawed out in the fridge for a couple days before cooking.  Squeeze the water out of the tofu carefully, try not to break it.  Slice the tofu into 6 even rows.  Halve each row widthwise.  Cut into bite size pieces (I did three pieces per row).  In a large frying pan, heat 1 tsp coconut oil over low heat until melted.  Place the tofu in a single layer in the pan and turn the heat up to medium high.  Let it cook until the bottom is golden brown.  

  

Baby broccoli, onions, garlic;  Slice 1/4 of an onion and mince 3 garlic cloves.  Grab a handful baby broccoli and throw it all in the pan.  (Only cut the baby broccoli if the pieces are really big or if you are using a regular head of broccoli.)  If you want to season with salt and pepper, do it now and let it cook 2 minutes more.  Cook until onions are tender and serve over the quinoa.

Really good in a tortilla wrap also :)