Coconut Lime Tofu with Spinach, Tomatoes and Quinoa

In a large skillet or wok cook your tofu over medium-high heat with the safflower oil. Make sure to turn it over and cook all sides until golden brown. When done, remove from heat and set aside.

In a large bowl, combine coconut milk, jalapeno peppers, ginger, garlic, soy sauce, lime juice and coconut crystals. Add the cooked tofu and toss to coat. Cover this mixture and refrigerate for at least an hour.

Drain the marinade off of the tofu and into a bowl and set both the marinade and the tofu aside.

In a large skillet or wok over medium-high heat, heat some cooking spray and add the tofu. Cook the tofu until it is heated through and then add the tomato and spinach, cook until the spinach begins to wilt.

Now add the coconut marinade in and simmer for about 5 minutes, until the sauce is somewhat thickened. Serve over quinoa.

Recipe adapted from Cara’s Cravings who very slightly adapted it from Insomniac Chef.