Rice and Quinoa Bowl with Crispy Tofu

Half brown rice and half quinoa and topped with a variety of hot and cold vegetables, crispy tofu and hot sauce this delicious meal is high in vegan protein and high in flavour.  The variety of textures and tastes with the hot and cold vegetables make it absolutely delicious.  Vary the vegetables to suit your taste and what you have available.


Ingredients (for one large bowl)

75 ml (3 fluid ounces) of brown rice (I use a liquid measure to ensure the correct volume of liquid and have twice the volume to quinoa and rice)

a thumb sized piece of ginger, finely chopped

a garlic clove, minced

75 ml (3 fluid ounces) of quinoa

a few brussels sprouts, trimmed and washed

a handful of frozen peas

For the tofu

130g (4 and 1/2 ounces) firm tofu, drained (pressed under a weight for 10 minutes or so) and then cubed

3 tablespoons of cornflour (cornstarch)

a teaspoon of turmeric

half a teaspoon of white pepper

a pinch of salt

vegetable oil to shallow fry

For the cold ingredients and garnish

a small avocado, chopped

2 spring onions, chopped

a handful of little gem lettuce leaves, cut in half

4 tablespoons of pickled red cabbage

a lime, juiced

a tablespoon of toasted sesame oil

salt and black pepper

a tablespoon of soy sauce

a teaspoon of black sesame seeds (optional)

hot sauce to taste (optional)


Rinse the rice and put in a small lidded saucepan with 300ml (10 and 1/2 fluid ounces) of cold water and a pinch of salt.  Bring to the boil, put the lid on and simmer on a low heat for 15 minutes

After 15 minutes top with the quinoa and brussels sprouts, put the lid back on and cook for a further 10 minutes before topping with the peas and cooking for a further 5 (30 minutes from start to finish)

In the meantime (during the second 15 minutes) heat some vegetable oil in a frying pan on a medium high heat.  Mix together the cornflour, turmeric, white pepper and salt in a bowl and roll the tofu cubes so they are throughly coated.  Fry them on all sides until crisp and brown

Turn the rice, quinoa and sprouts into a bowl and top with the avocado, spring onions, lettuce, red cabbage and tofu

Drizzle over the toasted sesame oil, the lime juice, the soy sauce and season with salt and black pepper

Sprinkle over the black sesame seeds if using and drizzle over the hot sauce