1 package of extra-firm tofu, pressed and cut into cubes
Preheat oven to 450*F and lightly grease a cookie sheet with canola oil. Rub or mist tofu cubes with oil and sprinkle on all sides with jerk seasoning. Bake for 25 minutes.
1 cup of black quinoa, rinsed
1 3/4 cups of water (2 cups if not rinsing)
bouillon cube, optional (I used a “not-chicken” cube here)
sea salt, optional (skip if using the bouillon)
Bring quinoa, water and salt or bouillon, if using, up to a boil. Let it boil for a minute or two and cover and drop heat to low. Simmer for 20-25 minutes, or until water is absorbed.