• 180g tofu Tofu, firm
• 120g quinoa Quinoa, cooked
• 80g mushrooms Mushrooms
• 80g asparagus Asparagus
• 25g pesto Pesto, green
• 10g parmesan Parmesan
• 3g garlic Garlic
• 20g rocket Rocket

1. 1

   Prep everything first: wash and trim the mushrooms and asparagus, then measure out the sauce ingredients.

2. 2

   Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.

3. 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).

4. 4

   Stir the pesto through the hot carbs with a splash of cooking water so it turns glossy, then top with grated parmesan.

5. 5

   Meanwhile, steam or stir-fry the mushrooms and asparagus for 3-5 minutes until just tender with a little bite.

6. 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.