Inian tofu qiunoa

1 15.5oz Can of Garbanzo Beans
1 15.5 oz can of tomato sauce
1 6oz container of fat free plain greek yogurt
1 cup of golden raisins
1 cup of red quinoa
1 container of crimini mushrooms
1 sweet potato
1 onoin
2 cloves of garlic
3 tablespoons of garam masala
2 tablespoons of madras curry powder
3 tablespoons of cider vinegar (or rice vinegar)
2 tablespoons of olive oil
1 package of nasoya light firm tofu
1 cup frozen peas

season throughout for best resutls!

drain, cut into cuves and press the tofu so it doens't exude moisture.
dredge the tofu in the garam marsala spice rub
"marinade" the dredged tofo in equal parts oil and vinegar
while the tofo marinades prep the rest of the meal
mascerate the raisons in some water, vinegar and spice mix
dice the onion
clean, peel and dice the sweet potato
clean and cut the mushrooms
crush the garlic
drain the chick peas
In a hot skillet sear off the cubed tofo until golden brown and set aside
in the same hot skillet add the onions and the rest of the marinade and allow to begin to cook
add the cubed sweet potato and respice as necessary
add the mushrooms and garlic and respice as necessary, cover
while the veggies are working toast the quinoa in in a hot pan and then add stock and bay leaves, some of hte spice mixture and the raisons and cook according to package (about 15 minutes)
about halfway to three-quarters through the quinoa cooking add the tomato to the veggies in the skillet and reseason as necessary
once the quinoa is finished cooking, fluff, recover and allow to sit for 5-10 minutes at the same time add the tofu and chick peas to the veggie mixture, reseason and allow to simmer over low heat.
add the yougart and the quinoa to the skillet, reseason as necessary, allow to sit 5-10 minutes and serve


Serving Size: aprox 6 one cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user SKALYA2002.