Vegan Super Healthy Quinoa Tofu Bosh TV

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