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Traditional Recipes Redone…Healthier

Cilantro Tofu with Roasted Corn Quinoa and Chipotle Crema

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This recipe is compliments of Executive Chef Brett Sparman from Luminaria, the award-winning restaurant inside Santa Fe’s AAA Four Diamond hotel, the Inn and Spa at Loretto. Luminaria’s menu features dishes symbolizing the crossroads of modern and traditional southwestern soul cuisine, inspired by the Anasazi culture. With strong flavors and a sense of southwestern heritage, Luminaria Restaurant creates a memorable culinary experience for each guest.

Four Part Recipe:

Tofu Two

2 lb  tofu marinated and grilled  (recipe below)
16 oz roasted corn quinoa ( recipe below)
8 oz chipotle crema  (recipe below)
8 oz  pico de gallo (recipe below)


  • 2          cups     water
  • ½         cup       red quinoa
  • ½         cup       black quinoa
  • 2          ears      grilled sweet corn, kernels removed from cob
  • 2          each     roasted poblano peppers, diced
  • 1/3       cup      chopped cilantro
  • 1/3       cup      cotija cheese
  • 2          each     avocados, chopped, pit and skin removed

For the dressing:

  • 1/4       cup      olive oil
  • 2          each     limes juiced
  • 2          each     cloves garlic, minced
  • 1          tbls       chopped cilantro
  • 1/4       tsp       ground cumin
  • Salt and black pepper, to taste


  1. Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
  2. In a large bowl, combine quinoa, sweet corn, poblano peppers, cilantro, cotija cheese, and avocados.
  3. To make the dressing, whisk together olive oil, lime juice, garlic, cumin, cilantro, salt, and pepper in a small bowl. Pour dressing over the salad and stir until mixed well. Taste salad and season with salt and pepper, if desired. Serve immediately or chilled.

Cilantro marinade for Tofu

  • 1          cup        fresh cilantro
  • 1/4       cup       fresh lime juice
  • 2 1/2    tbsp     olive oil
  • 4          each      cloves garlic
  • 2          each      green onions, chopped
  • 1          each      jalapeno  chile, chopped

………place in a blender and puree till smooth

Place tofu in a bowl and  marinate for 4 hours to overnight.

Pico de Gallo

  • 1 ½      cups               seeded, diced tomatoes
  • 1/4       cup                  diced red onion
  • 1          tablespoon      diced jalapenos
  • 1          tablespoon      minced garlic
  • Juice of 2 limes
  • 2          tablespoons    cilantro, plus extra for garnish
  • Salt and pepper

In a bowl combine all ingredients.

Chipotle Crema

  • 1          cup                 half-and-half
  • 1          cup                  heavy cream
  • 1          tablespoon     sour cream
  • 4          teaspoons       chopped chipotle peppers in adobo sauce
  • ½         teaspoon                    kosher  salt

In a bowl, mix the half-and-half, cream, and sour cream. Let crema sit at room temperature for 24 hours to develop culture.
In the bowl of a food processor or blender, combine the cream mixture with the peppers, adobo sauce, and salt. Process on high speed until smooth.

So let’s Cook………………..

  1. Heat a grill over medium-high heat. Spray the grill with nonstick spray so tofu can be moved around on the grill.
  2. Place tofu on the grill and grill 6 to 8 minutes on each side, season lightly with salt while on the grill.
  3. Remove tofu from the grill and place on a cutting board and let rest for 5 minutes, with a sharp knife slice tofu in to even pieces about 1 inch thick
  4. Place a mound of the quinoa salad in the center of a plate.
  5. Top with sliced tofu
  6. Squirt some chipotle crema on top and then with pico de gallo
  7. Drizzle with a little bit of left over dressing from quinoa salad!


Author: Debra K

I believe we all have the right to enjoy incredible looking and tasting cuisine.

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