Carrot Quinoa with Tofu
Quinoa with carrot and edamame, served alongside pan-fried tofu with red cabbage
LUNCH/DINNER
Total
30min
Prep
10min
Cook
20min
Servings:servings
For the Quinoa:
- 200 grQuinoa
- 200 grEdamame
- 1Carrot
- 2 clovesGarlic
- 2 tbspOlive oil
- Salt to taste
For the Tofu:
- 400 grTofu
- 0.50Red cabbage
- 1 tbspOlive oil
- 4 tbspWorcestershire sauce
- Garlic powder to taste
Carrot Quinoa with Tofu
Quinoa with carrot and edamame, served alongside pan-fried tofu with red cabbage
LUNCH/DINNER
Total
30min
Prep
10min
Cook
20min
Servings:servings
INGREDIENTS
For the Quinoa:
- 200 grQuinoa
- 200 grEdamame
- 1Carrot
- 2 clovesGarlic
- 2 tbspOlive oil
- Salt to taste
For the Tofu:
- 400 grTofu
- 0.50Red cabbage
- 1 tbspOlive oil
- 4 tbspWorcestershire sauce
- Garlic powder to taste
INSTRUCTIONS
For the Quinoa:
- 1Heat the olive oil in a saucepan.
- 2Add the minced garlic and sauté for 1 minute.
- 3Add the grated carrot and sauté for another minute.
- 4Add the quinoa, stir and cook for 30 seconds.
- 5Add water (double the volume of the quinoa).
- 6Cook for 8 minutes, then add the edamame.
- 7Continue cooking until all the water has evaporated.
For the Tofu:
- 1Heat the olive oil in a frying pan.
- 2Add the tofu cut into slices and cook until golden on both sides.
- 3Add the julienned red cabbage and cook until it releases its water.
- 4Season with Worcestershire sauce and garlic powder.
- 5Cook for a further 5 minutes to allow the flavours to come together. Ready to serve.