- 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
- 300ml boiling water
- Sea salt
- 2 tbsp cold water
- 1 tbsp + 1 tbsp olive oil
Chop the broccoli into small florets. Finely slice the stalk. Rinse the quinoa under cold water.
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.
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.
Cut the tofu into 4 thick slices. They will be about 1-2 cm thick. Thickly slice the mushrooms.
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.
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.
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.