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Tofu & Quinoa Stir Fry

A vegan friendly meal that provides plenty of flavour as well as fuel for your workouts from the quinoa.
Course: Main Course
Keyword: Stir-Fry, Vegan Stir Fry
Servings: 10

Ingredients

  • 2 cups pumpkin chopped in 2cm (1in) cubes
  • 2 carrots finely sliced
  • 1 Tbsp oil
  • 3 cups quinoa pre-cooked
  • 1 onion large
  • 1 Tbsp ginger finely chopped or crushed
  • 2 Tbsp honey or date puree
  • 2 Tbsp oil
  • 2 tsp turmeric
  • 600 gram pack firm tofu
  • 1 cup frozen peas
  • 1 red capsicum (bell pepper) finely diced
  • 1 tsp salt

Instructions

  • 1. Mix the pumpkin and carrot with the oil and bake for 20 minutes at 180°C/355°F or until soft.
    2. Simmer quinoa and water with the lid on for 12 minutes or until soft (or use 3 cups pre-cooked quinoa).
    3. In a pot sauté the onion, ginger, garlic, honey and oil for 5 minutes or until soft.
    4. Crumble the tofu into the pot and stir around for a couple of minutes. Sprinkle the turmeric on top and stir in.
    5. Add the quinoa, pumpkin, carrot and remaining ingredients.
    6. Stir well and cook for around 5 minutes until everything is heated through but not overcooked.