Weeknight Mushroom and Vegetable Stir Fry

with Tofu and Quinoa
A delightful way to get re-energized with a quick plate full of color and flavor!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
25 min
Weeknight Mushroom and Vegetable Stir Fry with Tofu and Quinoa
A delightful way to get re-energized with a quick plate full of color and flavor!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegan
Ingredients

Allergens

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) /
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Cook

1 Cook

Rinse the quinoa and place in a pot with 1.5 times the water and a pinch of salt. Cook for 10-15 minutes at low heat with a lid on. The water should absorb fully. Stir occasionally to make sure it doesn’t burn.
Prep

2 Prep

Cut the tofu into cubes. Place the cubes on a kitchen towel to absorb the excess liquid. Pour the corn flour on a plate and mix in the paprika powder and a pinch of salt. Roll the tofu cubes in the flour mix.
Wash and cut

3 Wash and cut

Wash the pepper and cut into thin strips. Wash the zucchini and cut into chunky wedges. Wash the kale and slice thinly. Clean the mushrooms and slice them. Peel and grate the ginger and crush the garlic.
Fry tofu

4 Fry tofu

Heat a small pan with some oil to high heat and fry the tofu gently tossing it for 4-5 minutes until crispy. Keep aside.
Fry veggies

5 Fry veggies

Heat a large pan with the coconut oil and start by frying the ginger and garlic for 1 minute on their own. Then add the pepper and zucchini. Continue frying at high heat and toss the vegetables regularly to get them evenly cooked. After 5 minutes add the mushrooms. Season everything with a pinch of salt and pepper. 6
Mix and serve

6 Mix and serve

Then add the kale. Cook for 2 minutes. Finally mix the quinoa and the soy sauce into the stir fry. Once properly mixed, gently fold in the tofu. Serve with a squeeze of lime juice.
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