Sumach & Ginger Tofu with Quinoa Recipe | Abel & Cole
Sumach & Ginger Tofu with Quinoa
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Prep: 20 mins
Cook: 30 mins
This umami-rich dish of marinated tofu dusted with sumach, broccoli-flecked quinoa and juicy portobello mushrooms is a real vegan treat.
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570 kcal
(per portion)
Ingredients you'll need
  • A head of broccoli
  • 150g quinoa
  • A thumb of ginger
  • 1 garlic clove
  • 1 chilli
  • 1 tbsp tamari
  • 1 orange
  • 190g marinated tofu
  • 200g portobello mushrooms
  • 3 tsp sumac
From your kitchen
  • 300ml boiling water
  • Sea salt
  • 2 tbsp cold water
  • 1 tbsp + 1 tbsp olive oil
Step by step this way
  • 1.

    Chop the broccoli into small florets. Finely slice the stalk. Rinse the quinoa under cold water.

  • 2.

    Heat a medium saucepan. Tip in the quinoa and toast it for 3-4 mins till dry and nutty smelling. Pour over 300ml boiling water and add a generous pinch of salt. Simmer for 7 mins. Add the broccoli and cook for a further 3-5 mins till the quinoa and broccoli are tender. Drain any excess liquid.

  • 3.

    Meanwhile, peel and grate the ginger and garlic and pop into a small bowl. Finely chop the chilli, flicking out the seeds for less heat. Add 1 tbsp tamari and juice from half the orange. Whisk together with 2 tbsp cold water.

  • 4.

    Cut the tofu into 4 thick slices. They will be about 1-2 cm thick. Thickly slice the mushrooms.

  • 5.

    Heat a large frying pan or wok. Drizzle in 1 tbsp oil and add the mushrooms. Cook for 4 mins till softened. Lift out of the pan and set aside on a plate. Pour off any liquid from the pan. Place the pan back on the heat. Add 1 tbsp oil and the tofu. Fry for 3-4 mins on each side till the tofu is golden.

  • 6.

    Add the mushrooms back to the pan with any resting juices. Pour in the ginger marinade. Bring to a bubble. Add 2 tsp sumach and stir, flipping the tofu slices over to coat them in the sauce.

  • 7.

    Spoon the broccoli-flecked quinoa onto a large serving plate or a couple of plates. Top with the tofu and mushrooms, pouring over the sauce. Sprinkle over 1 tsp sumach. Squeeze over wedges of the remaining orange to taste. Add more tamari if you wish.