So I decided to whip up a sofrito with a surplus of tomatoes that I had. I made it simple and delicious by roasting it in the oven alongside the seared tofu.
Tofu-----> Vegan Worchestershire sauce, 2T, Balsamic vinegar, 4 T, olive oil, 4 T ,garlic, 2 cloves minced, or 1 T powder, seasoned salt, 1T, Nutritional yeast, 1/4 cup, 1 block extra firm tofu. Marinate in all ingredients for a half hour or more. sear in hot pan on both sides. sprinkle with a little extra nooch before cooking to form a little crust.
sofrito----> Onions, Tomatoes, garlic, carrots, bell pepper, salt, pepper, olive oil, agave syrup, Fresh basil and parsley added at the last minute
quinoa----> 4 cups salted water, 1 1/2 cups quinoa. boil water add quinoa and 2 T olive oil and minced garlic. After finished cooking add chopped sundried tomatoes and fresh spinach that will wilt perfectly in the quinoa. Finish with more olive oil and seasoning.
Assemble---> Eat---> Enjoy