Baked tofu with quinoa and spices

  • 200G TOFU

  • 1 TABLESPOON TAMARI

  • 100G WHITE QUINOA

  • 1 STOCK CUBE

  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL

  • 1 CUP BROCCOLI FLORETS

  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL

  • JUICE OF HALF A LEMON

  • 1 HANDFUL PUMPKIN SEEDS

  • 2 TEASPOONS RAS EL HANOUT SPICE MIX

  • 2 TOMATOES ROUGHLY CHOPPED

  • PREHEAT THE OVEN TO 220C

  • WRAP THE TOFU IN A CLOTH AND PRESS ON IT WITH YOUR HANDS

  • CUT IT INTO BITESIZE PIECES AND PUT INTO A LARGE TUPAWARE BOX

  • ADD THE TAMARI TO THE TOFU, PUT THE LID ON AND TURN IT OVER A FEW TIMES SO THAT ALL THE TOFU IS COVERED WITH TAMARI

  • LAY THE TOFU OUT ON A BAKING SHEET

  • BAKE FOR ABOUT 20 MINUTES, UNTIL IT HAS CRISPY EDGES

  • COOK THE WHITE QUINOA IN TWICE THE AMOUNT OF WATER TO QUINOA PLUS THE STOCK CUBE

  • COOK ON A MEDIUM HEAT TILL VERY SOFT, ABOUT 20 MINUTES

  • HEAT THE OIL IN A LARGE FRYING PAN ON A HIGH HEAT

  • ADD THE BROCCOLI TO THE PAN, FRY FOR A COUPLE OF MINUTES, ADD A SPLASH OF WATER AND PUT THE LID ON IMMEDIATELY. IF THE PAN DOES NOT HAVE A LID USE A LARGE PLATE OR SOMETHING SIMILAR

  • COOK FOR 5-10 MINUTES UNTIL THE BROCCOLI IS JUST COOKED

  • ADD THE BROCCOLI, OIL, LEMON JUICE, SEEDS AND SPICES TO THE QUINOA AND MIX WELL. ADD SALT TO TASTE

  • ADD THE TOFU AND TOMATOES AND MIX GENTLY