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Corn flour
½ block of firm tofu
50g multigrain quinoa
Broccoli (or other green veg of choice)
1 veg stock cube
1 tbsp soy sauce
1 tbsp olive oil
Sriracha sauce
Salt and pepper


  1. Add some corn flour to a bowl with a good crack of salt and pepper then slice the tofu into 2cm thick slices. Add tofu to the seasoned corn flour and ensure it’s fully covered.  
  2. Then cook the quinoa as per the packet instructions with the veg stock and soy sauce.  
  3. Fry the tofu slices for 1-2 minutes each side until brown and crispy. 
  4. Steam or boil broccoli (or green veg of choice) for 3-4 minutes until tender, but still has a bite.  

Serve with the sriracha sauce either drizzled over the top or in a separate pot for dipping.  


Credit: Gemma Greig

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