Rinse the quinoa thoroughly in a sieve under hot water and cook in water until the grains are soft and have absorbed the liquid.
Press the tofu dry with kitchen paper and cut into cubes. Cut the pepper into thin strips.
Heat the sesame oil in a frying pan and fry the tofu until golden brown all over.
Add the pepper to the tofu and fry briefly until slightly softened but still with some bite.
Deglaze with the soy sauce, fold in the cooked quinoa and warm everything through briefly.
Serve straight from the pan and finish with a few fresh herbs or toasted sesame seeds if you like.
Good to know
A dish like this carries you effortlessly through everyday life. Warm, colourful and pleasantly satisfying without feeling heavy.
Swaps
Tofu → tempeh (usually a little more protein). Quinoa → buckwheat (also provides fibre and minerals). Pepper → broccoli (contains vitamin C and folate, among others). Sesame oil → olive oil (more monounsaturated fats).
Allergens
Contains soya and, depending on the soy sauce, gluten. Generally suitable for children if mildly seasoned, and fine to eat during pregnancy as long as the tofu is fresh and well heated. Contains: sesame.
