All my recipes on this blog are vegetarian and written out as a single serving using 21-Day Fix measurements (except for the Instant Pot recipes). I would definitely suggest doubling or quadrupling the recipes and then just dividing up the portions into 2-4 containers and then freezing them for easy access!
Monday, February 29, 2016
Instant Pot Tofu and Quinoa Biryani
There are about 4 servings in this recipe. For 21 Day Fix, each serving = 1.5 red, 1 green and 1/2 tsp for vegetarians. For non-vegetarians, each serving = 1 yellow, 1/2 red, 1 green and 1/2 tsp
1 cup uncooked quinoa, washed
1/2 package extra firm tofu, cubed
2 cups frozen mixed vegetables
1 onion, diced
1 green pepper (jalepeno), diced
1 tomato, diced
2 tsp coconut oil
1 tsp salt
1 pinch ground nutmeg
2 tablespoons plain Greek yogurt
1 garlic clove, minced
1/2 tsp ginger root, minced
1 tsp cumin/coriander powder
1 tsp red pepper
1/2 tsp turmeric
1/2 lemon, juiced
2 tablespoons Biryani masala
1. In a bowl, mix together the yogurt, garlic, ginger, cumin/coriander powder, red pepper, turmeric and lemon juice. Toss in the cubed tofu and mix well. Set aside for it to marinate for about 20 minutes.
2. In the Instant Pot in sauté mode, heat the oil and then add the onion and green pepper. Cook until onions are translucent. Add the tomatoes and cook until mushy.
3. Turn off sauté mode and add in the frozen vegetables, quinoa, marinated tofu (scrape in all the yogurt mixture as well), salt, nutmeg and Biryani masala. Mix well.
4. Fill the canister with water up to the 2 cup mark. Set on manual and pressure cook at high pressure with the vent closed for 7 minutes. Quick release once it is done.