Caribbean Tofu with Coconut Quinoa

This vegan dish of coconut, curry, and lime tofu is inspired by the flavors of the Caribbean. After being pan-fried until crispy, the tofu is simmered with vegetables in a flavorful sauce. This dish, which is served over coconut quinoa, is filling and high in plant-based protein.

Ingredients:

• 1 block tofu, pressed and cubed
• 1 cup quinoa
• 1 can coconut milk
• 1 red bell pepper, diced
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon curry powder
• 1 teaspoon paprika
• 1 tablespoon soy sauce
• 1 tablespoon maple syrup
• 1 tablespoon lime juice
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

Combine the quinoa and coconut milk in a saucepan

After bringing to a boil, lower the heat, cover, and simmer the quinoa for 15 minutes, or until it is tender

Heat some oil in a different pan over medium heat

Cook the tofu cubes until they are browned all over

Take out of the pan and place aside

If necessary, add a little extra oil to the same pan

Saute the bell pepper, onion, and garlic until they become tender

Stir in the paprika and curry powder to coat the vegetables

After adding the tofu back to the pan, mix in the lime juice, maple syrup, and soy sauce

Cook for a further two to three minutes, stirring now and then

To taste, add salt and pepper for seasoning

Put the vegetable and tofu mixture on top of the coconut quinoa

Before serving, garnish with fresh cilantro