Ingredients

Method

• 100 g quinoa
• olive oil, for frying
• zest and juice of ½ lemon
• Sea salt
For the chilli almond crunch:
• 75 g almonds, roughly chopped
• 2 garlic cloves, thinly sliced
• 1 red chilli, thinly sliced
For the tofu
• 1 block firm tofu (about 300 g), drained, halved lengthways and cut into 1 cm slices
• 2 heaped T shop-bought pesto, plus extra for serving

Method

Ingredients

1. Pour the quinoa into a small saucepan and cook according to package instructions, about 8–10 minutes. When it’s cooked the liquid should have been fully absorbed – if not, drain off any excess. Remove from the heat and leave to stand.

2. While the quinoa cooks, make the chilli almond crunch. Heat 2 T olive oil in a large frying pan over a medium-low heat. Add the almonds, garlic and chilli and cook for 5–7 minutes until crisp and golden, stirring occasionally. Remove from the pan and set aside.

3. Place the pan over a medium heat and heat 1 T olive oil. Add the tofu and cook for 4–5 minutes on each side until crisp and golden. Remove the pan from the heat and gently stir through the pesto.

4. Fluff up the quinoa with a fork and stir through the herbs, lemon zest and juice, 1 T olive oil and a good pinch of salt.

5. Spoon the herby grains into bowls, top with the pesto tofu and scatter over the chilli almond crunch. You can add an extra drizzle of pesto over the top of each bowl to serve, if you like.

Cook’s notes: Serve the bowls with a handful of rocket or spinach tossed through the quinoa. Add sliced avocado.

Find more tofu recipes here

Photographer: Clare Winfield

Extracted with permission from Quick Wins: Healthy Cooking for Busy Lives by Ella Mills