Rosemary Tofu Quinoa Sliders with Smoked Paprika Cashew "Aioli"

There is something about this dish that shouts summer- perhaps the airy nature of quinoa and tofu or the golden crust delicately achieved over low heat with a healthy dose of extra virgin olive oil. These sliders want to be served at a picnic on a perfect summer day, preferably with a body of water nearby.

But looking at the ingredient list, they could easily grace a winter table as well. Perhaps the sides would change, from tender greens to a hearty kale or cabbage salad, from freshly dug fingerlings to roasty herbed potato wedges. 

Whether the star of a light summer meal or alongside some sturdier winter sides, these little guys will leave you feeling like life is pretty sweet.

Rosemary Tofu Quinoa Sliders with Smoked Paprika Cashew "Aioli"

Serves 6

Ingredients

2 cups dry quinoa

2 tbs. extra-virgin olive oil

4 large garlic cloves, minced

1/2 lb. extra-firm tofu

2 tbs. minced fresh rosemary

1/2 tsp. salt + more to taste

freshly ground pepper

1 1/4 cup raw whole cashews, soaked in water for 2 hours to overnight

2 large garlic cloves

2 tbs. lemon juice

3 tbs. maple syrup

1 1/2 tsp. salt

1/2 tsp. smoked paprika

3/4 cup water

Directions

Cook quinoa by adding 2 cups dry quinoa and 4 cups water or vegetable stock to a small pot. Bring to a boil and then down to a low simmer for 20 minutes, or until all liquid has been absorbed.

In a small skillet, add olive oil and minced garlic. Over very low heat, cook for 1-2 minutes, until garlic begins to sizzle, but no longer. The garlic is meant to be barely cooked, just enough to temper the raw bite.

In a large food processor, add tofu and pulse until crumbled. Add half the cooked quinoa and again pulse until everything has come together into a soft dough. 

Empty into a large bowl, add remaining cooked quinoa, minced rosemary, olive oil + garlic, salt and pepper. Stir until well combined and coming together into a smooth dough. Taste and adjust with more salt if needed.

Shape dough into small patties (about 18) and place on a parchment paper lined baking sheet. Bake at 350 degrees on the lowest rack for 15 minutes, flip and continue to cook for another 10 minutes. Set aside.

To make cashew aioli, drain and rinse soaked cashews and add to a high-powered blender with remaining ingredients (cashews through water). Blend until smooth. Taste and adjust seasoning.

To serve, heat a few tablespoons of olive oil over low heat in a large skillet. Add Quinoa Sliders and lightly fry until golden on each side, with a nice crust. Serve topped with Smoked Paprika Cashew Aioli.