Ingredients
> 3 Tblsp olive oil
> 1 packet of firm Tofu, cubed
> 1 medium onion, halved, thinly sliced and the slices halved
> 2 tsp grated or finely chopped ginger
> 4 cloves garlic, thinly sliced or chopped
> Any vegetables you have, especially something sweet, cut into thin stripes. I used carrots, sweet potato and courgettes zucchini
> 3 Tblsp flour
> 2 cups (500 ml) vegetable broth
> 1 tsp cumin
> 1/2 tsp turmeric
> Pinch of cinnamon
> 2 Tblsp (or more to taste)of lemon juice
> 2-3 Tblsp Date syrup, Agave syrup or granulated sugar - I used date syrup
> Salt and freshly ground pepper
For the quinoa
> 1 cup quinoa
> 1/2 tsp turmeric (to colour the quinoa)
> 2 cups water
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Steps
1. Prepare all the ingredients as listed.
2. Heat half the olive oil in a large pan (I use the wok), fry the tofu cubes until lightly brown.
3. Pour the tofu into a bowl and put aside for later.
4. prepare the quinoa. Follow these instructions so that you have a really tasty quinoa without any bitterness.
a. Put the quinoa in a fine mesh sieve and rinse it vigorously with water, to get rid of the bitterness. Let in drain.
b. Put the drained quinoa, turmeric and water into a saucepan.
c. Bring to the boil, cover and simmer for 15 minutes.
d. Turn off the heat and let the quinoa stand for 5 minutes.
5. In the meantime, heat the remaining oil in the pan, add the onion and ginger and fry over a medium heat until translucent.
6. Add the garlic and vegetables that take longer to cook, and continue frying until the onions are golden.
7. Lower the heat and cover the pan. Let the vegetables cook until ready.
8. Sprinkle the flour over the mixture in the pan and quickly stir in.
9. Add the broth and stir constantly until the liquid thickens.
10.Stir in the turmeric, cumin and cinnamon.
11.Stir in the lemon juice and date/agave syrup.
12.Stir in the tofu, and then the quinoa.
13. Season well and heat through.
14. Check your seasoning and add more salt, pepper, lemon juice or sweet syrup.
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