Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Stir-Fried Vegetables with Tofu and Quinoa

Stir-fries - Tofu - -

INGREDIENTS

175 grams / 6 ounces quinoa
6 tablespoon groundnut oil
250 grams / 8 ounces firm tofu, cubed
1 medium onion, finely chopped
2 large garlic cloves, chopped
2 medium carrots, grated
1/2 small cauliflower, cut into small florets and blanched
1 medium red capsicum, deseeded and sliced
1 large leek, sliced
2 sticks celery, chopped
1/2 small cabbage, shredded
1 1/2 teaspoons tamari
1 teaspoon unrefined muscovado sugar
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 centimeters fresh ginger, grated
Salt and black pepper to taste
50 grams / 1 3/4 ounces sunflower seeds, toasted

METHOD

Rinse quinoa and put in a large saucepan with double its volume of cold water. Bring to a boil and cook uncovered for 10-15 minutes.

In a large frying pan, heat 2 tablespoons of the oil and fry the tofu until golden all over. Drain on kitchen paper and set to one side.

Heat remaining oil in a wok. Saute the onion and garlic, then add the carrots, cauliflower and capsicum. Stir fry over a medium heat for 3-4 minutes then add the leek, cauliflower, celery and cabbage. Stir in the tamari, sugar and lemon juice, spices, fresh ginger. Add the quinoa and continue cooking over a medium heat for a further 5 minutes stirring continuously. Season to taste with salt and pepper.

Serve topped with the tofu and sunflower seeds. This is delicious with mango chutney.

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