Saffron Quinoa Pilaf With Spiced Tofu And Almonds Recipe

About this recipe

A fragrant quinoa pilaf infused with saffron and Indian spices, topped with crispy spiced tofu and toasted almonds for a delightful crunch.

Ingredients

• - Forest Whole Foods Organic White Quinoa
• - Mori-Nu Silken Firm Tofu
• - RealFoodSource Saffron Strands
• - Potts Vegetable Stock Can
• 1 Kg Red Onion 1kg
• 100 G Jumbo Garlic 100g
• - Ginger - 100g
• 100 G Natco Paprika Powder
• - Diforti Pitted Green Olives Stuffed With Almonds
• - PLJ Lemon Juice Original Sharp 500ml
• - Jalpur Cumin Seeds
• 400 g Trs Turmeric Powder 400G
• - Jalpur Coriander Powder Dhana Powder
• - Freshskin Beauty Organic Extra Virgin Coconut Oil
• 100 g Wijaya Coriander Seeds 100G
• - Greenfields Black Peppercorns
• - Tata Salt

Instructions

1. 1. Rinse the quinoa thoroughly under cold water to remove any bitterness.
2. 2. Heat 1 tablespoon of coconut oil in a pan and toast the quinoa for 2 minutes until aromatic.
3. 3. Add the saffron strands and vegetable stock to the quinoa, bring to a boil, then simmer for 15 minutes.
4. 4. While the quinoa cooks, press and cube the tofu into bite-sized pieces.
5. 5. In another pan, heat 1 tablespoon of coconut oil and sauté the tofu until golden on all sides.
6. 6. Add turmeric, coriander powder, paprika, salt, and pepper to the tofu, stirring well to coat evenly.
7. 7. Finely chop the onion, ginger, and garlic, and sauté them in the same pan until golden brown.
8. 8. Toast the almonds in a separate dry pan for 2-3 minutes until fragrant.
9. 9. Once the quinoa is cooked, fluff it with a fork and mix in the sautéed onion mixture.
10. 10. Layer the spiced tofu over the quinoa and garnish with toasted almonds.
11. 11. Sprinkle fresh coriander and drizzle lemon juice over the dish before serving.