Cooking Instructions
1.
Press the
Tofu (1 pckg)
and cube it.
2.
In a large bowl, mix
Soy Sauce (1 tsp)
,
Ginger Garlic Paste (1 tsp)
,
Chili Sauce (1 tsp)
,
Chili Sauce (1/2 tsp)
, and
Lemon Juice (1 tsp)
. Taste and add additional
Salt (to taste)
if needed.
3.
Add the cubed tofu to it and toss to combine. Let it sit for about 30 minutes to an hour. Preheat your oven to 350 degrees F (180 degrees C).
4.
Place tofu on a baking sheet and bake in the preheated 350 degrees F (180 degrees C) oven for about 30 to 40 minutes turning once in the middle.
5.
While the tofu bakes, heat
Olive Oil (1 tsp)
in a medium saucepan and add
Cumin Seeds (1/4 tsp)
. Add
Quinoa (1 1/4 cups)
and
Water (2 1/2 cups)
.
6.
Bring the water to a boil. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
7.
Heat
Olive Oil (1 tsp)
and add
Cumin Seeds (1/2 tsp)
. Add
Broccoli Florets (2 cups)
and
Soy Sauce (1 tsp)
and cook until broccoli is tender. Taste and season with
Salt (to taste)
.
8.
Place quinoa in a bowl and toss with
Olive Oil (1 tsp)
,
Lemon Juice (to taste)
, and
Salt (to taste)
. Top with tofu, brocolli, sliced
Avocados (2)
and chopped
Tomatoes (2)
for garnish. Serve.