Quinoa with Tofu


It’s the beginning of a wonderful week, hopefully.
I have been to Pesaro. It’s a small city in the region of Marche, in the centre of Italy.
I have lived there for almost 8 years before moving to Milan. Marche is a very rich region from the food and wine point of view.
One of the food I can’t resist is fritto misto of fish (fried fish), piadina and lumachine (periwinkle).
I drank and tested 2 wines, Passerina Velenosi (white) and Rosso di Montalcino of 1995 (red).
Anyway I had a nice weekend, especially after seeing my daddy and bro that even though they are having a tough time still they are smiling and cheerful.

Here is a fresh and light quinoa recipe.

Have a nice week!

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Quinoa with tofu


By Dalia Bonfanti Published: June 11, 2012

  • Yield: 2 Servings
  • Prep: 30 mins
  • Cook: 15 mins
  • Ready In: 45 mins

quinoa, tofu and home-made pesto



  1. Turn the oven to 150°C. Cut the tofu into cubes and cover the cubes with the soy sauce. Let them sit for 5 minutes. And bake them for 15 minutes.
  2. Wash and cut in half the cherry tomatoes.
  3. Wash the basil and grind it with the almonds adding a little bit of the olive oil.
  4. When the Tofu is ready, mix all the ingredients in a bowl. Season just the way you like it. And serve.

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