Tofu, Asparagus, and Red Pepper Stir-Fry with Quinoa

I enjoyed this recipe. For next time, I'd suggest cooking the Quinoa as directed on the package and adding the tofu a few minutes before all the veggies.

I wouldn't say that this recipe is worthy of a special occasion but I would still give it 4 stars. It's super easy, has great texture, color and variety. I don't think that this recipe would be as good with brown rice. I used red quinoa which worked well.

This is a great light meal. We made with whole wheat bulgar b/c we didn't have any quinoa and I'm not sure it made a positive or negative effect. I would for sure add the tofu before the veggies so it takes on more of the flavoring or even soak it in the dressing for a little while. Served with fresh fruit salad - blueberries, stawberries, pineapple and kiwi slices. Very colorful! My one-year-old who doesn't eat meat went to town on the tofu. We will be making this again!

I love this recipe for lunches. I find I need way more sauce or else I just use soy sauce.

Great use of quinoa. I think it is better on quinoa than it would be on rice. I stir-fry the tofu first until golden. Very quick and tasty.

The quinoa and nutty sesame oil are great. I would definitely toast the sesame seeds before sprinkling on top next time. I loved the tofu and mushrooms, but would swap out the asparagus and bell pepper for different veggies - maybe snow peas and bamboo shoots?

This was delicious!! I stir fried the tofu for a bit before adding the vegetables, and I substituted broccoli for the mushrooms. This tastes great over quinoa! Wouldn't be nearly as good over rice. It was also super fast and easy. Will make again!