2. Toss vegetables in an oven dish with quinoa, 1 tsp fennel seeds, 2 tsp paprika and crumbled stock cube. Pour in boiling water and 2 tbsp vinegar. Stir to combine. Cover dish with foil and bake for 20 minutes (take out and stir half way), or until quinoa is tender.
3. Crumble tofu into a mixing bowl. Combine with tomato paste and dry kit ingredients until it forms a dough. Use 1 tbsp measure to roll into balls.
4. Heat a frypan over medium heat with 1/4 cup oil. Cook the balls for 5 minutes, turning until crisp and golden brown. Remove to paper towel to drain.
5. Divide vegetables and quinoa between plates. Serve with tofu balls and garnish with sliced basil.
Basil pesto works well with this dish as well!
Kale 1/2 bunch
White Quinoa 1 packet (150g)
Firm tofu 1 packet (400g)
tomato paste 1/2 tub (70g)
Turban chopsticks little bites 1 kit
basil 1 packet
From your pantry:
oil (for cooking), stock cube of choice (1/2), ground paprika, fennel seeds, apple cider vinegar