Balsamic-glazed Crispy Tofu with Quinoa, Aubergine & Peppers
Big flavour, sensible numbers. This Italian plate pairs crispy tofu with quinoa for 37g protein and roughly 566 kcal.
Ingredients
- 180g tofu
- 150g quinoa
- 80g aubergine
- 80g red pepper
- 15g balsamic vinegar
- 5g honey
- 3g garlic
- 5g olive oil
- 20g rocket
Method
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1
Prep everything first: wash and trim the aubergine and peppers, then measure out the sauce ingredients.
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2
Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.
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3
Press the tofu for 10 minutes, cut into cubes and air-fry or pan-fry until golden and crisp on all sides (about 12 minutes).
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4
Simmer the balsamic vinegar with honey and garlic for 2-3 minutes until syrupy. Drizzle over the protein and veg.
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5
Meanwhile, steam or stir-fry the aubergine and peppers for 3-5 minutes until just tender with a little bite.
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6
Build the plate: quinoa first, then the veg and crispy tofu, spooning over any remaining sauce. Finish with the rocket.
Tap ingredients and steps to tick them off as you cook.