Spicy Tofu and Quinoa Stir-fry

Large spicy tofu and quinoa stir fry

This simple recipe is packed full of flavour and only takes 30 minutes to cook!

Spicy Tofu and Quinoa Stir-fry
Large spicy tofu and quinoa stir fry


  • serves
  • cooking time
    30 mins
  • prep time
    5 mins
  • kcal per serving
  • vegetarian
  • gluten free
  • lactose free
  • Ingredients

  • 2 tsps Honea or golden syrup
  • 1 spring onion, cleaned, root removed and sliced
  • fresh parsley, to serve (optional)
  • 5g toasted flaked almonds
  • 0.25 tsps sesame seeds
  • 1 tbsp rice wine vinegar
  • 0.5 tsps dry chilli flakes or 1 small red chilli, deseeded and finely diced
  • 3 tsps gluten free soy sauce
  • 245g (1 red portion pot) cooked quinoa
  • 100g cauliflower florets
  • 100g broccoli florets
  • 150g firm tofu
  • Instructions


    Preheat oven to 200C, 400F, gas Mark 6


    Cut the tofu into 2cm cubes. Place in a bowl add the chilli flakes or fresh chilli and 1tsp Honea and 1tsp of soy sauce, gently stir until the tofu is coated in the spice mix. Place on a baking sheet and bake for 20 - 25 minutes, until tofu has crisped up - keep an eye on it so that it does not burn, turning occasionally.


    While tofu is baking, heat a pan of water until boiling then add the broccoli and cauliflower florets - cook for 3-4 minutes, then drain and set aside.


    In a small bowl mix together the remaining soy sauce, rice wine vinegar, sliced spring onion and Honea.


    Once the tofu is cooked, heat a frying pan over medium-high heat. Add the broccoli, cauliflower, tofu and quinoa and cook for 2 - 3 minutes until warm. Add sauce, toss to coat and cook for another 1 - 2 minutes. Add sesame seeds and stir then serve straight away.


    To serve place in a warmed bowl and sprinkle over the toasted sliced almonds and a little fresh parsley (optional)

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