Quinoa, Leek and Tofu Casserole

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Preheat oven to 350 deg.

Working with 1/2 cup tofu at a time, squeeze out water with your hands.

Set aside.

Heat a large skillet or wok and add the oil.

Add the garlic and the leek.

Saute until lightly browned. Add quinoa, then tofu, sautéeing for 2 minutes after each addition.

Add seasonings.

Oil a casserole dish.

Add 1/2 cup bread crumbs and rotate the casserole dish to coat evenly.

Gently add the quinoa mixture.

Press a well in the center of the quinoa and pour in the soymilk.

Cover with the remaining bread crumbs.

Cover and bake for 20 minutes.

Remove the cover and continue to bake for about 10 more minutes.

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I loved this recipe. It goes sensationally with several other Indian recipes, all set up together on a sampler plate. Four and a half stars.