Vegan Makhani Tofu with Coconut Lime Quinoa & Saffron-Infused Vegetable Medley

Allergens

Soy (in tofu), Gluten (potential cross-contamination in packaged spices)

Ingredients

• 16 oz extra
• firm tofu, cubed 2 cups quinoa, uncooked 1 cup coconut milk 1 cup water Zest and juice of 2 limes 3 cups mixed vegetables (e.g., bell peppers, carrots, broccoli) 1 pinch saffron threads 1 tbsp olive oil Salt and pepper, to taste

Instructions

1. Prepare the Makhani Tofu: In a pan, heat olive oil over medium high heat. Add the cubed tofu and cook until golden brown on all sides. Season with salt and pepper. Set aside.
2. Cook the Coconut Lime Quinoa: Bring quinoa, coconut milk, water, lime zest, and a pinch of salt to a boil in a saucepan. Reduce heat to low, cover, and simmer for 15 minutes or until quinoa is tender and has absorbed the liquid. Fluff with a fork and mix in lime juice.
3. Prepare the Saffron Infused Vegetable Medley: In another pan, sauté mixed vegetables over medium heat for about 7 minutes or until tender. Add a pinch of saffron threads and cook for an additional minute to release the aroma. Season with salt and pepper.
4. Assemble the dish by placing cooked quinoa on a serving platter, topped with the Makhani Tofu and Saffron Infused Vegetable Medley.

Chef’s Insight

The combination of flavors and textures creates a satisfying and enjoyable dining experience.

Notes

Feel free to customize the vegetables used according to your preferences.