Super Healthy Quinoa Tofu
- Simple
- 0:20 m
- 12 ingredients
If you're wanting a tasty dish that's brimming with plant based protein, look no further!
Serves: 20
Ingredients
For the quinoa tofu
- 1 tbsp olive oil
- 1 tbsp garlic purée
- 1 tbsp Nooch
- 150g quinoa
- 300ml water
- 1 banana shallot
- 200g smoked tofu
- 8 cherry tomatoes
- 4 cavolo nero leaves
- Salt & pepper to taste
- 2 tbsp sun-dried tomato pesto
To serve
- Juice of 1 lemon squeeze of
- tbsp Nooch to serve
- sprouting seeds to serve
Before you start
Saucepan with lid | High sided frying pan
Step 1
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)
Ingredients
- 150g quinoa
- 300ml water
- Salt & pepper to taste
Step 2
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
Ingredients
- 1 banana shallot
- 200g smoked tofu
- 8 cherry tomatoes
- 4 cavolo nero leaves
Step 3
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
Ingredients
- 1 tbsp olive oil
- 1 tbsp garlic purée
- 1 tbsp Nooch
- 2 tbsp sun-dried tomato pesto
Step 4
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
Ingredients
- Juice of 1 lemon squeeze of
- tbsp Nooch to serve
- sprouting seeds to serve
- mixed seeds to serve