Spiced Tofu and Broccoli Stir-Fry with Sesame Lime Quinoa

Ingredients

• 400 g firm tofu
• 300 g broccoli florets
• 1, sliced red bell pepper
• 1, julienned carrot
• 3 cloves, minced garlic
• 1 inch, grated fresh ginger
• 3 tbsp coconut aminos
• 1 tsp chilli flakes
• 1 tsp ground cumin
• 1/4 cup, chopped fresh coriander
• 1 cup quinoa
• 2 cups water
• 1, juiced lime
• 2 tbsp sesame seeds

Steps

1. 1. Press the tofu for 15 minutes to remove excess moisture, then cut into cubes.
2. 2. In a medium saucepan, rinse the quinoa under cold water, then add to the pan with 2 cups of water. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until the water is absorbed. Fluff with a fork.
3. 3. While the quinoa is cooking, heat a large non-stick frying pan over medium heat. Add the tofu cubes and fry for 5-7 minutes until golden brown on all sides. Remove the tofu and set aside.
4. 4. In the same pan, add the minced garlic, grated ginger, red bell pepper, broccoli florets, and julienned carrot. Stir-fry for about 5-7 minutes until the vegetables are tender yet crisp.
5. 5. Return the tofu to the pan and add the coconut aminos, chilli flakes, and ground cumin. Stir well, ensuring the tofu and vegetables are evenly coated. Cook for an additional 2-3 minutes.
6. 6. Remove from heat and stir in the chopped fresh coriander and lime juice.
7. 7. Serve the tofu and vegetable stir-fry over a bed of quinoa. Sprinkle sesame seeds on top for added crunch.

Notes

• This dish is a delightful balance of protein, veggies, and fresh flavours.

Substitutions

• If you prefer a different grain, substitute quinoa with brown rice or millet.