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.

Viungo (for one large bowl)

75 ml (3 ounces maji) 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, laini kung'olewa

a garlic clove, kusaga

75 ml (3 ounces maji) ya quinoa

a few brussels sprouts, trimmed and washed

wachache wa waliohifadhiwa mbaazi

Kwa tofu

130g (4 na 1/2 ounces) tofu kampuni, drained (pressed under a weight for 10 dakika au hivyo) and then cubed

3 Vijiko ya 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, kung'olewa

2 vitunguu spring, kung'olewa

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

chumvi na pilipili nyeusi

kijiko ya mchuzi wa soya

a teaspoon of black sesame seeds (hiari)

hot sauce to taste (hiari)




Method

Rinse the rice and put in a small lidded saucepan with 300ml (10 na 1/2 ounces maji) of cold water and a pinch of salt. Kuchemsha, put the lid on and simmer on a low heat for 15 dakika

Baada ya 15 minutes top with the quinoa and brussels sprouts, kuweka mfuniko nyuma na kupika kwa zaidi 10 minutes before topping with the peas and cooking for a further 5 (30 minutes from start to finish)

Wakati huo huo (during the second 15 dakika) 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, vitunguu spring, 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