This recipe is a vegetarian twist on a Spanish Paella, although it uses the South American super food, quinoa instead of rice and tofu instead of seafood or lamb. This Asia meets Spain meets Peru recipe may be frowned upon by paella purists, however, I 'm sure any resident vegetarians will be most impressed with the protein content and general tastiness of this dish. Like any paella, this dish is an excellent way to feed a large crowd.
Tofu Quinoa Paella
Preparation Time: 12 hours (the tofu is marinated overnight).
Cooking Time: 30 minutes
Makes: 4-6 servings
Slice the tofu into small cubes. Put this into a sealed container with the tamari, grated ginger and finely chopped garlic. Allow this to sit overnight, so that the flavors marinate. If possible, also turn the mixture several times so that it coats all the individual cubes.
Slice the tofu into cubes
Cook the quinoa and water in a large saucepan, together with the ginger powder, ground turmeric, cinnamon powder and ground cumin, until the all water is absorbed. Set the saucepan aside with the lid on.
Marinade the tofu
In a large fry pan, stir fry the olive oil, onion, carrot, corn and broccoli, before adding the tofu, marinade and cooked quinoa. The dish is ready when all the ingredients are combined.
Serve with extra tamari and a generous parsley garnish if you wish, and enjoy.