Coconut Lime Tofu with Spinach, Tomatoes and Quinoa

• 1 Tablespoon Safflower Oil
• 1 package Extra Firm Tofu, Drained And Pressed To Remove Excess Water, 14-16 Ounce Package
• 1 cup Light Coconut Milk, From The Can
• 2 whole Jalapeno Peppers, Seeded And Diced
• 1 Tablespoon Fresh Ginger, Grated
• 4 cloves Garlic, Grated
• 2 Tablespoons Soy Sauce
• 1/4 cups Lime Juice
• 1- 1/2 Tablespoon Coconut Crystals
• 1 whole Tomato, Diced
• 1 package (7 Ounce Size) Baby Spinach
• 2 cups Quinoa, Cooked According To Package Instructions

1. In a large skillet or wok cook your tofu over medium-high heat with the safflower oil.
2. Make sure to turn it over and cook all sides until golden brown.
3. When done, remove from heat and set aside.
4. In a large bowl, combine coconut milk, jalapeno peppers, ginger, garlic, soy sauce, lime juice and coconut crystals.
5. Add the cooked tofu and toss to coat.
6. Cover this mixture and refrigerate for at least an hour.
7. Drain the marinade off of the tofu and into a bowl and set both the marinade and the tofu aside.
8. In a large skillet or wok over medium-high heat, heat some cooking spray and add the tofu.
9. Cook the tofu until it is heated through and then add the tomato and spinach, cook until the spinach begins to wilt.
10. Now add the coconut marinade in and simmer for about 5 minutes, until the sauce is somewhat thickened.
11. Serve over quinoa.
12. Recipe adapted from Caras Cravings who very slightly adapted it from Insomniac Chef.

safflower oil, water, light coconut milk, peppers, fresh ginger, garlic, soy sauce, lime juice, coconut crystals, tomato, spinach, quinoa

Taken from tastykitchen.com/recipes/special-dietary-needs/coconut-lime-tofu-with-spinach-tomatoes-and-quinoa/ (may not work)