/gheeː peaː teaː/
Servings: 4 | 45 minutes | 400 kcal
The first version of this recipe was created in my own kitchen, when I was trying to find creative ways to incorporate more plant-based ingredients into my diet. Over time, I've tweaked and refined the recipe, and I'm now proud to share it with you.
This recipe was born out of my desire to create a delicious, satisfying dish that could be enjoyed by everyone - regardless of dietary restrictions. It has since been a hit at numerous dinner parties and even won over some meat-eaters!
Ingredients
- 1 cups Quinoa
- 2 cups Vegetable broth
- 200 grams Tofu
- 2 teaspoons Olive oil
- 2 cups Assorted vegetables (bell peppers, zucchini, cherry tomatoes)
- 1 teaspoons Soy sauce
- 1 teaspoons Garlic powder
- 0.5 teaspoons Black pepper
Instructions
- Rinse the quinoa under cold water until the water runs clear. This step is important to remove the bitter coating found on quinoa.
- In a saucepan, bring the vegetable broth to a boil. Add the quinoa, cover, and reduce the heat to low. Let it simmer for about 15 minutes, until the quinoa absorbs all the broth and becomes fluffy.
- While the quinoa is cooking, press the tofu to remove excess moisture. Then, cut it into cubes.
- Heat olive oil in a large skillet over medium heat. Add tofu cubes and cook until they are golden brown on all sides. This takes about 10 minutes.
- Add the vegetables to the skillet and cook until they are tender. Season with soy sauce, garlic powder, and black pepper.
- Once the quinoa is ready, add it to the skillet and mix everything well. Serve while hot.