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
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
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.
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.
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.
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.
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
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.