Carrot Quinoa with Tofu
Quinoa with carrot and edamame, served with tofu sautéed with red cabbage
INGREDIENTS
For the Quinoa:
- 200 g Quinoa
- 200 g Edamame
- 1 Carrot
- 2 cloves Garlic
- 2 tbsp Olive oil
- Salt, to taste
For the Tofu:
- 400 g Tofu
- 0.5 Red cabbage
- 1 tbsp Olive oil
- 4 tbsp Worcestershire sauce
- Garlic powder, to taste
INSTRUCTIONS
For the Quinoa:
- 1 Heat the olive oil in a pan.
- 2 Add the chopped garlic and sauté for 1 minute.
- 3 Add the grated carrot and sauté for 1 more minute.
- 4 Add the quinoa, stir and cook for 30 seconds.
- 5 Pour in the water (twice the volume of the quinoa).
- 6 Cook for 8 minutes, then add the edamame.
- 7 Keep cooking until the water has evaporated completely.
For the Tofu:
- 1 Heat the olive oil in a frying pan.
- 2 Add the sliced tofu and cook until golden.
- 3 Add the finely shredded red cabbage and cook until it has released its water.
- 4 Season with Worcestershire sauce and garlic powder.
- 5 Cook for another 5 minutes so the flavours come together. It is ready to serve.
