Vegan Fried Quinoa with BBQ SrirachaTofu

• Vegan
• Gluten free

• Produce

  • 1 tsp Ginger
  • 1/2 cup Peas, frozen

• Refrigerated

  • 1/2 block Tofu, extra firm dried and cubed

• Condiments

  • 1 cup Bbq sauce
  • 1 tbsp Sriracha
  • 2 1/3 tbsp Tamari or soy sauce, low-sodium

• Pasta & Grains

  • 1 1/3 cups Quinoa, cooked

• Baking & Spices

  • 1 pinch Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tsp Mildly flavoured oil

Found on exsloth.com

Description

Ingredients

• 1 cup bbq sauce
• 1 tbsp sriracha
• 1½ tbsp low sodium tamari or soy sauce
• ½ block (~175g) extra firm tofu, drained, dried and cubed
• 1-2 tsp mildly flavoured oil (e.g. peanut or canola oil)
• 1 tsp minced ginger
• a pinch of red pepper flakes (optional)
• ½ cup frozen peas, carrots and corn, defrosted
• 1⅓ cups cold cooked quinoa
• salt and pepper to taste
• 2½ tsp low sodium tamari or soy sauce

Directions

• Preheat oven to 400F, line a baking sheet with parchment paper and set aside
• In a small bowl, whisk together to bbq sauce, sriracha and tamari
• Add the cubed tofu to the mixture and stir until well coated*
• Transfer the coated tofu to the baking sheet and bake for 25-30 minutes until slightly crispy
• While the tofu is in the oven, heat a small wok or frying pan over medium heat
• Add enough oil to coat the bottom of the heated pan and saute the ginger and pepper flakes until fragrant
• Add the defrosted peas, carrots and corn and saute for another minute
• Add in the quinoa and stir fry until it is sufficiently warmed all the way through (about 2-3 minutes)
• Drizzle the tamari or soy sauce over the quinoa and continue to stir fry for another minute until everything is evenly coated
• Remove from heat and serve with BBQ sriracha tofu and more tamari and pepper flakes if desired