Recipe: Sweet Chilli Lime Tofu with Steamed Spinach and Quinoa

This is a great vegan recipe originally posted by LindyLoo, and adapted par moi!

Sweet Chilli Lime Tofu with Steamed Spinach and Quinoa

Serves 2-4

1 block tofu sliced length-wise and cut into triangles

For the sauce:
3 tsp granulated xylitol
3 tsp soy sauce
1 3/4 tsp fresh lime juice
1/2 zest of the lime
1/2 tsp red chilli flakes
1 clove garlic, minced
1/4 tsp salt
4 mint leaves, chiffonaded

For the quinoa:
3/4 cup quinoa rinsed and drained
1/2 zest
2 bruised cardamon pods
1 small piece of cinnamon stick
1/4 tsp salt
1 1/3 cups of water

For the spinach (the original recipe calls for collards , but I have no idea what those are!)
1 bag spinach leaves
2-3 tsps water
1 pinch salt
1 tsp lime juice

Combine all the ingredients for the quinoa in a saucepan. Bring to the boil and cover with a tight lid. Reduce heat and cook for 20 minutes. Then turn off the heat and steam for a further 10 minutes before serving.

Prepare the sauce by whisking together all the ingredients until the xylitol has dissolved.

Heat a pan and dry-fry the tofu triangles until golden on both sides.

Chop the spinach leaves (if necessary) and add to a deep frying pan/wok with the water, lime juice and salt. Cover and cook over a high heat for a couple of minutes until the spinach has wilted.

Re-heat the tofu and add the sauce to the pan. Stir to coat. Turn off the heat when the sauce starts to bubble and glaze the tofu.

Serve the spinach on top of a bed of quinoa. Add the tofu on top of that and drizzle over any left over sauce. Garnish with lime slices and the mint leaves.