Kale Tofu and Mushroom Quinoa

Ingredients

* Switch between cup/oz and g/ml in Account Settings*

• Cook:
• White Button Mushrooms White Button Mushrooms 150g 2 cups
• Tofu Tofu 400g 1 & 3/5 cups
• Vegetable Oil Vegetable Oil 1 tbsp 1 tbsp
• Garlic Garlic 2 cloves 2 cloves
• Bouillon Vegetable Stock Bouillon Vegetable Stock 1 tsp 1 tsp
• Jerk Seasoning Jerk Seasoning 1 and 1/2 tsp 1 & 1/2 tsp
• Table Salt Table Salt 1/2 tsp 1/2 tsp
• Mix:
• Kale Kale 200g 3 cups
• Microwave Quinoa Microwave Quinoa 300g 1 & 2/3 cups
• Lime Lime 1/2 1/2
• Sesame Oil Sesame Oil 3 tsp 3 tsp
• Jerk Seasoning Jerk Seasoning 1/2 tsp 1/2 tsp
• Table Salt Table Salt 1/2 tsp 1/2 tsp

Instructions

1. 1.Cook the quinoa as per pack instructions. Cut the tofu into cubes.
2. 2.Heat the vegetable oil in a large, non-stick frying pan, add the tofu and fry for 4-5 minutes until it turns slightly golden in colour.
3. 3.Add the rest of the ingredients for cooking, stir-fry them gently for another 5 minutes, set aside. And allow to cool for 5-10 minutes.
4. 4.Cook the kale for 3 minutes in a pot of boiling water.
5. 5.Rinse the cooked kale with ice cold water, drain well, chop roughly and set aside.
6. 6.Mix the all ingredients in a large mixing bowl with squeezed lime juice, and serve.

Nutritional Information

• Calories:
  684
• Fat:
  26g
• Sodium:
  605mg
• Carbs:
  40g
• Sugar:
  27g
• Protein:
  55g