Super Healthy Quinoa Tofu

0:20 m

If you're wanting a tasty dish that's brimming with plant based protein, look no further!

Start cooking ➞




For the quinoa tofu

<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tbsp garlic purée<item-todo-done><item-todo-done>1 tbsp Nooch<item-todo-done><item-todo-done>150g quinoa<item-todo-done><item-todo-done>300ml water<item-todo-done><item-todo-done>1 banana shallot<item-todo-done><item-todo-done>200g smoked tofu<item-todo-done><item-todo-done>8 cherry tomatoes<item-todo-done><item-todo-done>4 cavolo nero leaves<item-todo-done><item-todo-done> Salt & pepper to taste<item-todo-done><item-todo-done>2 tbsp sun-dried tomato pesto<item-todo-done>

To serve

<item-todo-done> Juice of 1 lemon squeeze of <item-todo-done><item-todo-done> tbsp Nooch to serve<item-todo-done><item-todo-done> sprouting seeds to serve<item-todo-done>

Before you start

Saucepan with lid | High sided frying pan

Prepare the quinoa

  • Rinse the quinoa in a sieve under cold water
  • Add the quinoa, water and a pinch of salt to the saucepan, put the lid on and bring to the boil over a high heat
  • When the water reaches boiling point, reduce to a gentle simmer, move the lid so there’s a gap and cook the quinoa for 15-20 minutes (test the quinoa after 15 minutes to check the doneness)

Prepare the main ingredients

  • Peel, trim and finely slice the shallot
  • Crumble the tofu into rough 1cm pieces
  • Halve the cherry tomatoes
  • Strip the cavolo nero off the stalks and shred the leaves

Cook the dish

  • Warm the olive oil in the frying pan over a medium high heat
  • Add the banana shallot and a pinch of salt and stir for 1 minute
  • Add the tofu and stir for 3-4 minutes
  • Add the garlic, sundried tomato paste and nooch and stir for 1 minute
  • Add the cherry tomatoes and stir for 2 minutes (if the pan is looking a little dry, add a splash of water to loosen)
  • Add the cavolo nero and fold into the mixture

Finish and serve

  • Spoon the cooked quinoa into the frying pan and fold into the rest of the ingredients
  • Spoon the quinoa into the serving bowls and squeeze over the lemon juice, catching any pips in your free hand
  • Sprinkle over some mixed seeds and season with nooch and pepper
  • Sprinkle over a few sprouting seeds and serve immediately
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