Cumin Tofu with black quinoa & lime vinaigrette

30 Min
pretty easy
4 People
Rating starstarstarstarstar
Black quinoa tossed with fresh grapes and creamy avocado. Served alongside golden cumin tofu and finished with a zesty ginger and lime dressing.
1. Place quinoa in saucepan and cover with water. Bring to the boil and cook for 15 minutes or until tender but still firm. Drain and rinse in cold water.

2. Halve grapes and thinly slice chives. Dice cucumber and avocado. Finely chop coriander.

3. Peel and grate ginger to yield 1 tbsp. Combine with crushed garlic, lime zest and 1/2 juice (wedge remaining), 1/2 tbsp maple syrup, 1/4 cup vinegar and 1/4 cup olive oil. Season well with salt and pepper.

4. Slice tofu into 1cm thick pieces. Coat with 1 1/2 tsp ground cumin, 1 tbsp oil, salt and pepper. Heat frypan over medium-high heat. Cook tofu for 2-3 minutes each side until golden and cooked through.

5. Toss salad ingredients through quinoa along with half the vinaigrette. Divide among plates, top with tofu and serve with remaining vinaigrette.
Black Quinoa 200g
Green Grapes 300g
Chives 1/2 Bunch *
Continental Cucumber 1/2 *
Avocado 1
Coriander 1/2 Bunch *
Ginger 40g
Garlic 1 Clove
Lime 1
Firm Tofu 1 Packet (400g)

* Ingredient Also Used In Another Recipe

From your pantry:
oil (for cooking + olive), salt, pepper, white wine vinegar, maple syrup, ground cumin