Kitchen Tools:

  • Sieve
  • Small pot
  • Medium pot
  • Large pan

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


3/4 cup ecuadorian quinoa

1 1/2 cups water

to taste salt & pepper

2 cloves garlic

1-inch piece ginger

150g nigari firm tofu

1 cup broccoli

1 carrots, loose

1 zucchini

1/4 green cabbage

2 tbsp. toasted sesame oil

3/4 cup bbq sauce (tomato sauce, apple cider vinegar, tamari, ketchup, cayenne pepper, paprika, cumin, onion powder)

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

Prepare the Veggies
• In the meantime, mince the garlic and ginger.
• Cut the tofu into ½-inch thick strips.
• Rinse and chop the broccoli into florets.
• Rinse and thinly slice the carrot, zucchini and cabbage.

Cook the Tofu
• Heat half of the sesame oil in a medium pot over medium heat. Add the BBQ Sauce and bring to
simmer. Stir in the garlic, ginger and tofu. Season with salt and pepper to taste.
• Let simmer until the sauce thickens slightly and the tofu absorbs some of the flavour, 6-8 minutes.

Cook the Veggies
• Heat the rest of the sesame oil in a large pan over medium-high heat.
• Add the carrot to the pan and cook for 2 minutes.
• Stir in the broccoli, zucchini, and cabbage, and season with salt and pepper to taste. Continue to cook until the veggies are tender-crisp, about 5-7 minutes.
• Stir in the tofu-sauce mixture. Remove from heat.

Bring It All Together
• Evenly divide the quinoa and tofu/veggie mixture between two bowls.
• Garnish with sesame seeds to serve!