Ingredients
- 14 ounces extra firm tofu
- 1 medium red bell pepper, chopped
- 1 medium green bell pepper, chopped
- 1 medium carrot, chopped
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 1 cup amaranth
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 cup spinach
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon crushed red pepper flakes
- Salt and pepper to taste
Directions
Drain water from tofu and place on a rimmed plate and top with a weight plate to press for at least 15 minutes prior to cooking. Cut pressed tofu into 1 inch cubes.
Add amaranth and water or vegetable broth to a saucepan, bring to a boil. Reduce heat, cover, and let simmer for 25 minutes. Allow to simmer until liquid is absorbed.
Meanwhile, heat a large sauté pan over high heat.
Add pressed tofu and cook until it begins browning.
Reduce heat to medium and add olive oil. Add garlic, bell peppers, carrots, and spinach. Cook until vegetables are tender.
Add cooked amaranth to the sauté pan and continue cooking.
Add cumin, paprika, and crushed red pepper flakes. Salt and pepper to taste.
Serve warm and enjoy.
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4 Servings
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Difficulty: Intermediate
Nutrition Tip 
Amaranth is a highly nutritious, gluten-free pseudo-cereal packed with protein, fiber, and essential minerals.
Due to its central role in indigenous religion and its high nutritional value, the Spanish attempted to eradicate it. Despite this, indigenous communities preserved the seeds, making it a symbol of resistance.
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