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3. Dip the tofu cubes, a few at a time, into the olive oil to coat. Then dip the tofu cubes into the yeast flake mixture. Make sure the tofu cubes are completely coated. Place the coated cubes on a plate or small tray.

4. Heat the remaining 1 tablespoon of olive oil in a large sauté pan. Add the tofu cubes and cook until they are lightly browned and crisp, stirring occasionally and gently. Add the tamari. Continue cooking until the tamari has evaporated and then transfer the tofu to the baking sheet.

5. Bake the tofu for 10 minutes. Remove from the oven and let cool.

6. To make the sauce, whisk together the agave nectar, red pepper flakes, scallions, and 1/3 cup of water in a small bowl.

7. Transfer the tofu to a plate and serve with toothpicks or small skewers and the dipping sauce.

soybeans: non-gmo vs. gmo

Tofu, miso, and soy sauce are all products traditionally made from soybeans, which are one of the United States’ largest crops. Unfortunately, soybeans are now one of the world’s most genetically modified crops. In 2007 over half of the world’s soybean crop (64 percent) was genetically modified. The U.S. Food and Drug Administration has stated that genetically modified foods are safe to eat. Foods that are produced from genetically modified organisms (GMOs) have had their DNA altered through genetic engineering. Many claim there are benefits from GMO crops, including resistance to pests, drought tolerance, and an increase in the world food supply. But others (including myself) argue that there are unknown health effects as well as potential environmental hazards in the proliferation of GMO crops.

quinoa croquettes with cilantro yogurt sauce

SERVES 6

Quinoa (pronounced “KEEN-wah”) is one of my favorite grains. It’s high in protein, low in acid, and has a beautiful nutty flavor. It is an ancient Incan grain, which the Incas believed was a grain from the gods. Look for heirloom varieties with the fair trade symbol. Fair trade ensures that farmers are being fairly compensated for their labor.

Before cooking, make sure to rinse the quinoa thoroughly in a fine-mesh strainer to remove the bitter outer coating. The tartness of the Cilantro Yogurt Sauce, made with Japanese plum vinegar, is the perfect accompaniment to these crispy croquettes. The sauce is so tasty that I increased the recipe a bit so you’ll have extra sauce on hand.

cilantro yogurt sauce

1

large bunch fresh cilantro, stemmed

1/4

cup soy sauce

1/4

cup ume plum vinegar

1

small white onion, quartered (about 1/2 cup) 2 cups plain yogurt

1/3

cup olive oil

quinoa croquettes

1

cup quinoa, washed thoroughly

1

medium carrot, peeled and grated on medium holes

1

small zucchini, grated on medium holes

1

scallion, finely chopped (white and green parts)

1

teaspoon garlic powder

1

teaspoon salt

6

sprigs fresh parsley, stemmed and minced

1

large egg

1/4

cup all-purpose flour

Grapeseed oil for cooking

1. To make the sauce, combine the cilantro, soy sauce, vinegar, and onion in a blender or food processor and blend until smooth. Stop the motor and add the yogurt and olive oil. Blend until creamy. Transfer the sauce to a container with a lid and refrigerate for at least 1 hour.

2. To make the croquettes, combine the rinsed quinoa with 2 cups of water in a small pot and bring to a boil. Lower the heat, cover, and simmer for 15 minutes, or until the water is completely absorbed. Remove from the heat and transfer to a medium bowl to cool.

3. When cool add the carrot, zucchini, scallion, garlic powder, salt, parsley, egg, and flour. Mix well. Using your hands, form the mixture into patties about ½ inch thick and 2 inches in diameter.

4. Pour just enough oil into a large skillet to cover the bottom of the pan, and heat the oil over medium heat. Working in batches, lay the quinoa cakes in the pan and cook for 3 to 4 minutes. (You can probably cook 5 to 6 patties at once.) When the cakes are golden, turn them over and