Here's another superfood extravaganza for the books. And... I'm starting to sound like a broken record here.... it's from those lovelies at Tesco magazine.... but using ingredients delivered by Ocado! There just doesn't seem to be any editorial control over these people! Do they even talk to their colleagues in the products department? All of their recipes call for things like buckwheat and chinese 5 spice paste, which Tesco doesn't actually sell.
This one makes use of lovely soft fresh tofu. If you actually had to restrict yourself to Tesco ingredients, you'd have to use that awful long-life Blue Dragon tofu in a cardboard box. Retch.
This is pretty quick and easy - perfect for a weeknight. The tofu is a tad under-flavoured, but not too bad if you make sure it's grilled properly. The salad bit is gorgeous.
Ingredients
* 250 g pack tofu, cut into pieces
* 1 large courgette, cut into rings, then halved
* 2 small red onions, peeled and cut into wedges
* 8 bamboo skewers
* 2 tbsp olive oil
* juice of 1 lemon
* 1 tsp Chinese 5-spice paste
* 300 g quinoa
* 250 g cooked broccoli florettes
* 30 g fresh parsley, finely chopped
* 2 tsp harissa paste
* 100 g pack pomegranate seeds
1. Place alternate pieces of tofu, courgette and onion onto 8 bamboo skewers and brush with half the olive oil. Grill for about 15 minutes until browned, turn regularly. Then drizzle with half the lemon juice and sprinkle with 5-spice powder.
2. Cook the quinoa for 15 minutes, according to packet instructions, draining off any excess water. Mix in the broccoli, parsley, rose harissa or harissa powder, the remaining lemon juice and olive oil, then sprinkle with pomegranate seeds.
3. Divide the quinoa pilaf between four plates and place two skewers on each to serve.
