Monday
Smoked tofu with quinoa and brocolli
PREP AND COOK TIME 20 MIN
SERVES 2
INGREDIENTS
* 100g quinoa*200ml water ½ tsp salt*3 tbsp vegetable oil*200g smoked tofu, cut into 1cm cubes *1 garlic clove, thinly sliced *1 hot red chilli, deseeded and finely chopped*Thumbsized piece of fresh root ginger (about 20g), peeled and finely chopped*1 tbsp pumpkin seeds*1 tbsp sunflower seeds*150g tenderstem broccoli*3 tbsp soy sauce*2 tbsp toasted sesame oil
1 Cook the quinoa according to the packet instructions. Meanwhile, heat 2 tbsp of the oil in a wok until smoking hot. Pat the tofu dry with kitchen paper, add to the wok and fry over a high heat, turning and tossing, until the cubes are browned all over. Set aside.
2 Heat the remaining tablespoon of oil in the wok, add the garlic, chilli and ginger and stirfry over a medium-high heat for a few seconds. Add the pumpkin and sunflower seeds and fry for a few more seconds before adding the broccoli and 2 tbsp of the soy sauce.
3 Cover the wok with a lid for a few of minutes until the broccoli is still warm but not raw.
4 When the quinoa is ready, drain any excess water, then remove the wok from the heat and add to the remaining soy sauce and the sesame oil. Toss well and serve.
Tuesday
Prawn & coconut soup
PREP AND COOK TIME 20 MIN
SERVES 2