A great light lunch, that's also vegan!
Ingredients:
1 block firm tofu
2 tbsp soy sauce
2 red chillis minced
2 cloves garlic minced
500g cooked quinoa (approx. 40g dry per serving)
200g kale
1 1/2 avocados
1 broccoli (stalks sliced, top cut into florets)
pinch of salt
For the dressing
60g tahini
juice 1/2 lemon
1 tbsp soy sauce
extra-virgin olive oil for frying and the kale
Method: Number of Servings 5 / Prep Time 20 Minutes – Cook Time 25 Minutes
1. Press the tofu to drain off any excess water. Cut into cubes and marinate in 2 tbsp soy sauce, the chilli and garlic
2. Cook the quinoa according to the packet and steam broccoli over the same pan
3. In your serving bowl, massage the kale with a pinch of salt and a little olive oil. It should turn a deep green colour when ready
5. Make dressing by combining tahini, soy sauce and lemon juice
6. Fry the marinated tofu in a little extra-virgin olive oil until cubes are golden brown
7. When everything is ready. Add the quinoa, broccoli, avocado to the kale. Stir through the dressing until all the salad is coated.
8. Top with the fried tofu & serve!
Nutritional Information Per Serving:
As an alternative protein source: top with two boiled eggs instead of tofu!
