Quinoa Bowl with Sweet & Spicy Tofu

🕒 Total time: 35 min
🍴 Serves: 2 portions

Ingredients:
200g firm tofu, cut into cubes
200g quinoa, cooked
250g cherry tomatoes
extra virgin olive oil
salt and black pepper
dried thyme (optional)
3 tablespoons honey
3 tablespoons sweet chilli tabasco sauce
water as needed
2-3 tablespoons basil lummus 

🥣 Preparation: 
1. Start by preparing the tofu: drain it well to remove excess water. Then cut it into cubes and season lightly with salt and black pepper.

2. Place the whole cherry tomatoes on a baking tray. Season with a drizzle of olive oil, salt, black pepper and thyme and bake at 180 °C for about 20 minutes or until roasted. To cook the quinoa, rinse it thoroughly under running water and cook it over medium heat, just like rice. Stir until it is loose.

3. For the sweet chilli tofu sauce, mix the honey with the Tabasco sauce in a small bowl. If the sauce is too thick, add 1–2 tablespoons of water until it is creamy and easy to mix.

4. Heat 1–2 tablespoons of olive oil in a non-stick frying pan over medium-high heat. Add the tofu cubes and let them brown for 2–3 minutes without stirring. Then turn them over and repeat the process until they are golden brown on all sides. Reduce the heat, pour the sweet chilli sauce over the tofu and coat well. Cook until slightly caramelised.

5. Mix 2–3 tablespoons of basil Lummus with a little water until you get a creamy sauce texture.

6. Serve the cooked quinoa, roasted tomatoes and sweet chilli tofu. Finish with the basil Lummus sauce.