Quinoam, Leek And Tofu Casserole

• 1 1/2 c. tofu
• 2 tsp. sesame oil
• 1 clove garlic, pressed
• 1 leek, chopped
• 2 c. cooked quinoa
• 1 tsp. sea salt or 2 tsp. shoyu
• dash of black pepper
• 1 c. bread crumbs
• 1 c. soymilk (optional)
• 1/2 c. cheese, grated (optional)

1. Preheat oven to 350u0b0.
2. Working with 1/2 cup tofu at a time, squeeze out water with hands.
3. Set aside.
4. Heat a large skillet or wok; add oil.
5. Add garlic, then leek.
6. Saute until lightly browned.
7. Add quinoa, then tofu, sauteing for 2 minutes after each addition.
8. Add seasonings.
9. Oil casserole.
10. Add 1/2 cup bread crumbs; rotate casserole to coat evenly.
11. Gently add the quinoa mixture.
12. Press a well in the center of the quinoa; pour in soymilk.
13. Cover with remaining bread crumbs and cheese.
14. Cover; bake for 20 minutes.
15. Remove cover; continue to bake until cheese is nicely browned.

tofu, sesame oil, clove garlic, quinoa, salt, black pepper, bread crumbs, soymilk, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=227406 (may not work)