Baked tofu with quinoa and spices

This is a very filling lunch that has slow release energy. It’s great for days when you have been in the gym and you have a hectic day ahead of you.

This recipe makes 1 large portion

200g tofu

1 tablespoon tamari

100g white quinoa

2 teaspoon stock powder

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 your oven to 220c

Wrap the tofu in a cloth and press on it with your hands to get most of the water out of it

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 powder

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