35 minutes cooking time

Ingredients

• 2 packets of marinated tofu
• 1 cup of quinoa
• 3 green onions ( spring onions)
• 10 cherry or plum tomatoes
• Around 400g of chestnut mushrooms (or any other cooking mushrooms)
• Spinach
• Oat milk

Seasonings

• Mixed herbs
• Thyme
• Cumin
• Paprika
• garam masala
• Tikka masala paste (optional)
• buffalo sauce (optional)

Step 1) Let’s begin by rinsing 1 cup of quinoa, then adding 2 cups of water to it in a pot.

• Bring the mixture to a boil over medium-high heat
• Reduce heat as time goes on to maintain a gentle simmer.
• Usually take between 15 to 20 minutes.
• season lightly to add flavour, I use thyme, salt & mixed herbs

Step 2) Dice up your 3 spring onions and 10 tomatoes. Then wash off your mushrooms and dice them up separately

Step 3) Season your mushrooms generously. You want that flavour to really shine through( I used mixed herbs, paprika and cumin.

Step 4) Drizzle some cooking oil into a frying pan and begin sautéing your onions and tomatoes on medium heat

Step 5) Now that your onions and tomatoes are browning a little, add some spinach. (On top of how great they taste. Spinach provides some extra moisture content which will make our dish less dry)

Step 6) Throw in 3 tablespoons of cumin, 1 tablespoon of buffalo sauce, 2 tablespoons of tikka masala paste, and mixed herbs and mix in well. (The sauces and seasonings you use here are up to you, but these flavours work great together.)

Step 7) Now that we have a flavourful marinade, throw in your marinated tofu (I use this one) and mix it well.

• Make sure your tofu is completely covered in the marinade as shown in the video below, this way each bite of tofu will be packed with flavour.

Step 8) At this point 20 minutes have passed for our quinoa. Turn the heat off and let the quinoa steam for 5 minutes. Remove the lid and fluff the quinoa with a fork.

Step 9) Now the final stretch, throw in 3 tablespoons of garam masala then drizzle over around 300 ml of oat milk. Mix in well.

• The combination of the garam masala and oat milk should leave you with a creamy and flavourful mixture which is just what we need before we throw our mushrooms in.

Step 10) Add in your mushrooms and mix them thoroughly. Then throw in another big batch of spinach, for the same reasons as earlier, then close the lid and leave to cook for 5 minutes.

Step 11) Open that lid open and give it a mix, we’re nearly done now, simply close the lid one final time and give it another 5 minutes to simmer away.

These last 10 minutes of cooking are crucial in allowing the flavours to soak in as well as getting the consistency right.