Kitchen Supplies:

  • Sieve
  • Large pot
  • Grater
  • Large pan

Recipe by: Fresh City
Serves: Serves 2
Prep Time: Quick & Easy


¾ cup ecuadorian quinoa

1½ cups water

To taste salt & pepper

150g nigari firm tofu

2 cups broccoli

¼ cabbage, red

½ lb. beets, red loose

2 carrots, loose

2 tbsp. cashews

1 tbsp. biodynamic extra virgin olive oil

2 tbsp. shelled sunflower seeds

2 tbsp. dried cranberries

¼ cup fresh city's sweet chili sauce (sesame oil, brown rice vinegar, tamari, chili okazu, coconut sugar)

1 tbsp. sesame seeds

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Make the Quinoa
• Rinse the quinoa in a fine sieve and add it to a large pot with 1 ½ cups water and a pinch of salt.
• Bring to boil. Once boiling, reduce the heat to simmer and cook, uncovered, until quinoa is tender and water is absorbed, 10-15 minutes.
• Remove from heat.

Prepare the Ingredients
• In the meantime, cut the tofu into 1-inch cubes.
• Rinse the broccoli and chop it into florets.
• Rinse and thinly slice the cabbage or shred it with a grater, if desired.
• Rinse and grate the beets and carrots.
• Crush the cashews with the broad side of a knife.

Cook the Tofu & Broccoli
• Heat 1 tbsp. olive oil in a large pan over medium heat.
• Add the tofu and broccoli to the pan, and season with salt and pepper to taste.
• Cook, stirring occasionally, until the tofu is browned and the broccoli is fork-tender, about 5-6 minutes.

Bring It All Together
• Add the tofu, broccoli, carrots, cabbage, beets, sunflower seeds and dried cranberries to the large pot with the quinoa and mix well.
• Evenly divide the mixture between two bowls and drizzle with the Sweet Chili Sauce.
• Sprinkle with cashews and sesame seeds to serve!