I once had a quinoa hash at one of my favourite vegetarian restaurants in Vancouver, Heirloom. Since then, i’ve been obsessed with this protein packed, crazy mix of ingredients that I throw together. Call it a stir fry, salad, or pilaf- whatever!
People often ask about protein for vegetarians. Here is your answer! This recipe contains several types of tofu, eggs, as well as quinoa. Vegetarian protein is easy to make, easy to flavour, and is plentiful. It’s a myth that you can’t get protein on a vegan/vegetarian diet. All it takes is a little research into which plant based foods contain protein. You won’t be going hungry here! Also, if you’re missing any of the ingredients, they can easily be left out, or subbed for something else. This recipe can also be made vegan by just not adding eggs!
I like to make a big batch of this at the beginning of the week, and it lasts for days!
1 tbsp olive oil
3 cloves garlic
1 block extra firm tofu
1 block smoked tofu
1 cup quinoa
1 cup water
1 tsp sesame oil
1/3 cup soya sauce
1 tbsp ginger
3 tbsp maple syrup
1/4 cup japanese Mirin
chili flakes to taste
1.) Prepare both tofus. With your extra firm tofu, cut into small pieces and lightly fry in a frying pan. Set aside. With the smoked tofu, grate block with a cheese grater unti you have a pile of shredded tofu. Set aside.
2.) Make your one cup of quinoa, and once cooked, set aside.
3.) In a large frying pan, or pot, dice onion and saute with olive oil until translucent. Add garlic and saute for around one minute.
4.) Crack your eggs into the onion and garlic mixture and scramble them around until they are cooked.
5.) Prepare your sauce mixture, combining soya sauce, mirin, maple syrup, sesame oil, and ginger.
6.) Add both types of tofu, as well as quinoa, to your onion, egg and garlic mixture. Add your sauce and cook gently for a few minutes.