This vegan fried quinoa with BBQ sriracha tofu is bursting with flavour sweet and tangy flavour. Plus, it's ridiculously easy to make and packs quite the protein punch.
Ingredients
For the BBQ sriracha tofu:
1 cup bbq sauce
1 tbsp sriracha
1½ tbsp low sodium tamari or soy sauce
½ block (~175g) extra firm tofu, drained, dried and cubed
For the Vegan Fried Rice:
1-2 tsp mildly flavoured oil (e.g. peanut or canola oil)
1 tsp minced ginger
a pinch of red pepper flakes (optional)
½ cup frozen peas, carrots and corn, defrosted
1⅓ cups cold cooked quinoa
salt and pepper to taste
2½ tsp low sodium tamari or soy sauce
Instructions
To prep the tofu:
Preheat oven to 400F, line a baking sheet with parchment paper and set aside
In a small bowl, whisk together to bbq sauce, sriracha and tamari
Add the cubed tofu to the mixture and stir until well coated*
Transfer the coated tofu to the baking sheet and bake for 25-30 minutes until slightly crispy
To prep the quinoa:
While the tofu is in the oven, heat a small wok or frying pan over medium heat
Add enough oil to coat the bottom of the heated pan and saute the ginger and pepper flakes until fragrant
Add the defrosted peas, carrots and corn and saute for another minute
Add in the quinoa and stir fry until it is sufficiently warmed all the way through (about 2-3 minutes)
Drizzle the tamari or soy sauce over the quinoa and continue to stir fry for another minute until everything is evenly coated
Remove from heat and serve with BBQ sriracha tofu and more tamari and pepper flakes if desired
Recipe by Diary of an ExSloth at https://exsloth.com/vegan-fried-quinoa-bbq-sriracha-tofu/