1. Set oven to 220ºC. Bring 3 cups of water to boil in the kettle.
Slice onion, chop tomatoes and slice kale. Drain and halve artichokes.

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.

Notes:
Basil pesto works well with this dish as well!

Red onion 1/2
Tomatoes 3
Kale 1/2 bunch
artichokes 400g
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