wife’s quinoa pumpkin tofu

wife’s quinoa pumpkin tofu salad is always a great accompaniment for my dinners. the pumpkin & tofu with rockets made a very good salad on its own (wife made this after a lunch at marmalade pantry some years back), and addition of quinoa gave it more texture & some savoury touch.

wife’s pumpkin tofu salad

we bought the red quinoa (pronounced “keen-wah”) in london (son ordered it on amazon.com).

wash the quinoa & sieve in a fine strainer, boil in water with some salt (2cups water to 1 cup quinoa) for about 15mins, drain & then let in sit in the hot saucepan for 15mins to dry it out.

add some sea salt afterwards to taste.

wife’s pumpkin tofu salad

sprinkle sea salt & 1 tbsp olive oil & roast a 1/4 pumpkin in a preheated 205degC for about 20mins.

pumpkin tofu rockets salad

fry the tofu in olive oil all round till slight brown. set aside to cool & cut to small 1 cm cubes.

wife’s quinoa pumpkin tofu

wife’s quinoa pumpkin tofu

i season the quinoa, pumpkin, tofu mixture with extra virgin olive oil, balsamic, sea salt & honey (or agave nectar) mix, and toss the rockets separately also with extra virgin olive oil, balsamic, sea salt to taste before adding to the salad when serving the meal.

c.h.e.f andy