Chanterelle, Quinoa & Tofu Stir-Fry

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This meal first happened a few days ago when Luise and I worked late and my mom had spent the afternoon with the kids. They had already eaten (this parsnip soup) so we had the rare opportunity to only cook something for ourselves. With no specific plan, we opened the fridge and pulled out some leftover vegetables. A half bag of chanterelles left from a dinner I had during the weekend, a pack of tofu, some greens and a corn cob that we had remaining from our csa box. We fried it up with onion and garlic, added some pre-cooked quinoa (a staple in our fridge), black pepper and lime. We also found a small piece of feta cheese that we crumbled over the stir-fry at the last minute. It was a 10-minute one-pan autumn dinner and it was exactly what we both wanted. Apparently it was also what Elsa wanted, cause she stole the tofu and chanterelles of my plate (even though she claims that she hate both mushrooms and tofu).

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A few notes: Vegans can easily just leave out the feta cheese (and perhaps add some more lime and salt for extra flavour). If you are not vegan, I imagine that a poached egg could be nice on top of this. Or just scrambled into the stir-fry, thai style. If you don’t have any quinoa you can use rice or millet instead. And it goes without saying that you can add or subtract almost any vegetables to this, depending on season and availability. Funnel chanterelles are coming to season here in Sweden now, so next time we’ll probably use those instead of the chanterelles.

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Chanterelle, Quinoa & Tofu Stir Fry
Serves 4

1 large onion
2 cloves garlic

1 tbsp cold-pressed coconut oil or olive oil
1 zucchini
1 fennel bulb (with top greens if you can find it)
2 cups / 400 g / 14 oz organic GMO-free firm tofu
10 oz / 300 g fresh chanterelle mushrooms or mushrooms of choice
1-2 tsp sea salt and black pepper, to your preference
2 1/2 cups / 600 ml cooked quinoa, any color (1 cup / 200 g uncooked)
2 large handfuls baby spinach

For serving
4-5 sprigs chopped parsley or fennel top greens (or both!)

3 1/2 oz / 100 g crumbled feta cheese, (optional)
1 corn cob, kernels cut off with a sharp knife.
2 limes, juice

Chop onion and garlic very finely. Heat coconut oil in a skillet on medium to high heat. When hot, add the onions and garlic and let fry until fragrant. Meanwhile chop zucchini and fennel into coarse pieces and cut the tofu into small squares. Add everything to the skillet and stir to combine. Clean the chanterelles with a soft brush (baking brush or toothbrush), if they are very dirty wash them with a little water and dry well. Slice the stem and the cap lengthwise into large pieces and add them to the skillet along with salt and a generous amount of black pepper and sear for 5-10 minutes, stirring occasionally, until everything is tender, but still with a chewy texture. Add the cooked quinoa and spinach and combine everything, keep stirring until the spinach is wilted down. Season to taste. Serve in bowls and garnish with a generous amount of finely chopped parsley, feta cheese and corn kernels and squeeze over 1/2 lime per serving.

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