Curried Tofu with Rosemary Spring Carrots and Red Quinoa Pilaf.

I love tofu.

I love Spring.

I think it's important to have a colourful and inviting looking meal. Personally, I find it so much more satisfying and enjoyable to have a meal that I can eat with my eyes before I get to savour the flavours in the dish :)

I saw these wonderful spring carrots at the market and couldn't resist getting them. They're array of orange, purple and yellow draw your attention and would add a little pa-zazz to any dinner. Another great thing about them is that when you slice them, the inside is a different colour! My favourite is the purple carrot. The lavender outside perfectly outlines the bright orange inside. Beautiful.

Cookin' Tunes:

How He Loves [Shane and Shane]

Give Me Jesus [All Sons and Daughter]

Our God Alone [The Brilliance]

Curried Tofu with Rosemary Spring Carrots and Red Quinoa Pilaf

For the Tofu:

1/2 cup Cubed firm tofu

1 tbsp Yellow curry powder

1 tsp Celery salt

1 tsp Ground mustard

Pinch of black pepper

1 tsp Honey

1 tbsp Vegetable oil

1. Combine all the ingredients in an airtight container. Make sure the tofu gets covered in the sauce. Put in the fridge and let marinate for at least 20 minutes.
2. After marinaded, use a non-stick frying pan to cook the tofu. Place the cubes in the pan at medium high heat. When the tofu has browned on the bottom (about 3 minutes), flip the cubes and continue to cook the other sides.
3. Serve with red quinoa and spring carrots!

For the Spring Carrots:

5 (or more!) Spring Carrots

1 Sprig fresh rosemary

1 tbsp Olive oil

Pinch of salt

1. Set the oven to 375F. Wash the carrots, remove the ends and slice vertically.
2. In a mixing bowl, add the carrots, olive oil, salt and rosemary.
3. On a baking sheet, place the carrots and roast until soft (can be pierced by a fork). This should take about 30 minutes.

Red Quinoa Pilaf:

1/2 cup Red Quinoa

1 cup Low sodium vegetable stock

1. Rinse the quinoa and then add the stock and quinoa on the stove top, covered.
2. Boil until liquid has completely reduced.
**You can also cook quinoa in a rice cooker! It works very well!**