Quinoa Salad with Chili Tofu & Pomegranate Relish

Serves: 2

Prep: 15 mins

Cook: 1 mins

Ingredients

2 handfuls of fresh kale

1 ¹⁄₄ cup (200g) firm tofu

1 cup (200g) quinoa, cooked

2 tsp. chili powder

¹⁄₄ tsp. smoked paprika

2 tsp. honey

2 tbsp. orange juice

1 tbsp. olive oil

1 pomegranate, seeded

¹⁄₂ small red onion, finely chopped

1 tbsp. orange zest

2 tbsp. fresh mint leaves, chopped

¹⁄₂ avocado, diced

Nutrition Key

Kcal	Fats	Carbs	Protein
522	17g	62g	20g

*nutrition per serving

Directions

1. Wrap the tofu in a paper towel or dish cloth, and leave a heavy item on top for at least 15 minutes to press out excess moisture. 

2. In the meantime, make the marinade by mixing together the chili powder, paprika, honey, 1 tbsp. of orange juice and olive oil. Season with salt and pepper. Cut the tofu into ½'' slices and coat them in the marinade for at least 10 minutes.

3. Cook the quinoa according to instructions on packaging.

4. In the meantime, make the relish, by mixing together the pomegranate, onion, orange zest and 1 tbsp. of juice, mint and a pinch of salt and pepper. Set aside.

5. Preheat a non-stick grill pan and fry the tofu for about 15 minutes, turning halfway, until edges are browned. 

6. To serve, divide the quinoa between two plates, top with slices of tofu as well as relish and avocado on the side.