Rinse the quinoa thoroughly and cook it in lightly salted water until fluffy. Then let it steam dry briefly.
Pat the tofu dry, cut it into cubes and fry in a frying pan with a little olive oil until golden brown and crisp all over. Add the tamari and let it reduce briefly.
Steam the broccoli until tender-crisp. Peel the carrot and grate it coarsely.
For the dressing, stir the peanut butter, lime juice, grated ginger and tamari with warm water until smooth, creamy and pourable.
Divide the quinoa between bowls and arrange the tofu, broccoli and grated carrot on top.
Finally, pour over the peanut ginger dressing and serve scattered with the chopped peanuts.
Good to know
A bowl like this suits any day of the week. Warm, crunchy, creamy and pleasantly fresh. Very little effort, and what lands on the table tastes properly rounded.
Swaps
Quinoa → millet (also provides fibre and minerals). Peanut butter → almond butter (milder flavour, plus vitamin E; contains tree nuts). Tofu → tempeh (a little more fibre, a stronger flavour). Sesame oil → olive oil (more monounsaturated fats).
Allergens
Contains soya, peanuts and sesame (sesame oil). Only gluten-free with gluten-free tamari (soy sauce contains gluten). For children, season mildly and chop the peanuts finely or leave them out; in pregnancy it's fine, as long as the tofu is heated right through and you keep good kitchen hygiene.
