Savoy Cabbage Quinoa with Spiced Tofu

Instructions

1. Let's start with the quinoa. Cook it according to the package instructions. This usually involves rinsing it, then cooking it in water or vegetable broth for about 15-20 minutes until it's fluffy and the little spirals have separated from the seeds.
2. While the quinoa is cooking, let's prep our veggies. Dice the onion, mince the garlic, and chop the savoy cabbage into bite-sized pieces.
3. Heat up 2 tablespoons of olive oil in a large skillet or wok over medium heat. Once it's shimmering, toss in your diced onion and minced garlic. Let them sauté for a few minutes until they're fragrant and the onion is starting to turn translucent.
4. Add the chopped savoy cabbage to the skillet and pour in the 100ml of vegetable broth. Give everything a good stir and let it cook for about 5 minutes, or until the cabbage starts to wilt.
5. Drain and rinse your can of white beans, then add them to the skillet. Let everything cook together for another 5 minutes or so, stirring occasionally.
6. Once your quinoa is done, add it to the skillet with the cabbage and beans. Sprinkle in 1 teaspoon each of garlic powder and onion powder. Stir everything together until it's well combined and heated through.
7. Now for the tofu! Cut it into small cubes and place them in a bowl. Sprinkle with a pinch of salt and the remaining teaspoon each of garlic powder and onion powder. Toss to coat evenly.
8. You have options for cooking the tofu: If you're using an air fryer, cook at 200°C (400°F) for about 15 minutes, shaking the basket halfway through. If you're using an oven, spread the tofu on a baking sheet and bake at 200°C (400°F) for about 20-25 minutes, flipping halfway. If you're using a pan, heat a bit of oil and fry the tofu cubes until they're golden and crispy on all sides.
9. Once your tofu is crispy and your quinoa mixture is hot, it's time to serve! Divide the quinoa and cabbage mixture among plates and top with the crispy tofu cubes.
10. Enjoy your Savoy Cabbage Quinoa with Spiced Tofu while it's hot! If you have leftovers, they'll keep well in the fridge for 2-3 days. Just reheat gently and crisp up the tofu again before serving.