A lovely, simple dinner that is nourishing and wholesome. This is one of our good friend's staple mid-week dinners, often enjoyed around their stove. Adapted from our Happy Gut course, it is low in FODMAPs (fermentable carbohydrates) and gentle on your digestive system.This dish is also delightful when served with a sprinkling of nutritional yeast for a cheesy flavour.
Takes 15 minutesminutes
Serves 2
Ingredients
100gquinoa
225mlwater
100gspinachkale, chard, or York cabbage
200gfirm tofu
A small thumb-sized piece of fresh gingerapprox. 15 g
1small red chillileave it out if you don’t like spice
100gfresh tomatoes
1.5tbspsesame seeds
2tbsptamari
Juice of 1 lime
Optional: Nutritional yeast for serving
Instructions
Put the quinoa on to boil with the water and a pinch of salt. Bring to the boil, then reduce the heat to a simmer with the lid slightly ajar.
Once nearly all the water has evaporated, remove the pot from the heat, cover with a lid, and let it steam for 10 minutes. The quinoa will fluff up.
Wash the greens, remove the tough centre veins, and roughly chop into bite-sized pieces. Steam for 3 minutes until softened but not overly cooked, turning occasionally for even cooking. Set aside.
Chop the tofu into ½ cm cubes. Peel and finely chop the ginger, deseed and chop the chilli (or leave the seeds for more spice), and chop the tomatoes into bite-sized pieces.
Heat a non-stick pan over high heat. Add the ginger and chilli, frying for 1–2 minutes. If it sticks, add 2 tbsp water and scrape up any browning with a wooden spoon.
Add the tofu and sesame seeds, frying for 4 minutes and stirring regularly until golden on all sides. Add more water if necessary.
Pour in the tamari, stirring to coat the tofu evenly. Turn off the heat.
Add the steamed greens, tomatoes, and lime juice to the pan. Stir well and cook for another 3–4 minutes.
Serve the quinoa in bowls with the tofu, greens, and sesame mix on top. Sprinkle with nutritional yeast if desired.
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