Tofu and quinoa stir-fry

Photographer: Melanie Jenkins

Serves: 4

Time to make: 20 mins

Ingredients

2 cups chopped pumpkin, cut in 2cm cubes
2 carrots, finely sliced
2 tablespoons oil
1 large onion
1 tablespoon finely chopped ginger or ginger purée
3 cloves garlic, finely chopped or crushed
2 tablespoons honey
600g pack firm tofu
2 teaspoons turmeric
3 cups cooked quinoa
1 cup frozen peas
1 red capsicum, finely diced
½ teaspoon salt

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Instructions

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1 Heat oven to 180°C. In a baking dish, toss pumpkin and carrot in 1 tablespoon oil and bake for 20 minutes or until soft.

2 In a pot, gently fry the onion, ginger, garlic and honey in the remaining oil for 5 minutes or until soft. Crumble the tofu into the pot and stir for a couple of minutes. Sprinkle the turmeric on top and stir in.

3 Add quinoa, pumpkin, carrot and remaining ingredients.

4 Stir well and cook for around 5 minutes until everything is heated through, but not overcooked.

Serving suggestion

This meal tastes amazing served with hummus!

Variations

Make it gluten free: Check turmeric and tofu are gluten free.
Use date purée instead of honey if you prefer.

Nutrition Info (per serve)

Calories 414 cal

Kilojoules 1730 kJ

Protein 21 g

Total fat 17 g

Saturated fat 3 g

Carbohydrates 40 g

Sugar 16 g

Dietary fibre 10 g

Sodium 280 mg

Calcium 220 mg

Iron 11.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.