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.

Engredyan (for one large bowl)

75 ml (3 ons likid) 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, tise byen koupe

yon lay lay, mens

75 ml (3 ons likid) nan kinoa

a few brussels sprouts, trimmed and washed

yon ti ponyen nan pwa jele

Pou tofou a

130g (4 ak 1/2 ons) firm tofu, drained (pressed under a weight for 10 minit oswa konsa) 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, koupe

2 zonyon sezon prentan, koupe

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

yon gwo kiyè nan sòs soya

a teaspoon of black sesame seeds (si ou vle)

hot sauce to taste (si ou vle)




Metòd

Rinse the rice and put in a small lidded saucepan with 300ml (10 ak 1/2 ons likid) of cold water and a pinch of salt. Pote nan bouyi a, put the lid on and simmer on a low heat for 15 minit

Apre 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)

Nan entre-temps la (during the second 15 minit) 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, zonyon sezon prentan, 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