Mushroom, Tofu & Quinoa Bowl

Place the quinoa and water in a medium saucepan and bring to the boil. Cover with a lid and reduce to a medium heat. Simmer for 10-12 minutes, or until the quinoa is tender and the water has absorbed (drain excess water).

Meanwhile, heat half the olive oil in a medium frying pan over a medium-high heat. Cook the Chinese tofu for 2-3 minutes, turning regularly, until golden and crispy. Set aside on a plate. Return the pan to the heat and drizzle in the remaining olive oil. Add the mushrooms and cook for 4-5 minutes, or until softened. Add the garlic and carrot and cook for a further 2-3 minutes, or until fragrant and the carrot has softened slightly. Stir through the Asian greens for 1-2 minutes, or until wilted. Pour over the hoisin sauce and salt-reduced soy sauce, then add the cooked tofu and stir until coated in the sauce. Remove the pan from the heat.

In a large mixing bowl, combine the cooked quinoa and cooked vegetables and tofu.