Serving: 2
Cooking Time: 30 minutes
Ingredients:
- 1 onion, diced
- 3-4 pods garlic, finely chopped
- 2 green chillies, finely chopped
- 1 block firm tofu, scrambled into smaller bits
- 1 capsicum
- 1/2 cup broccoli florets
- 10-12 mushrooms, halved
- 1 tomato, diced
- Spices
- 1/4 tsp turmeric powder
- 1/2 tsp red chilli powder
- 1/4 tsp cumin powder
- Salt to taste
- 30 grams spinach, roughly chopped.
* Spinach are high in oxalates. Limit spinach consumption to 60 grams per week. Not more.
Cooking Method:
- Pre-heat a pan and saute onion, capsicum, garlic, chillies till the onions turn translucent.
- Add in tofu, broccoli, mushrooms. tomatoes, spices and salt.
- Stir frequently and cook for 5-6 minutes. Vegetables must be done and tofu must be slightly golden.
- Add in fresh spinach leaves and cook for 2 more minutes.
- Do a taste test and adjust salt as spices as required.
- Serve the mushroom tofu burji with herbed quinoa!
- For herbed quinoa: Soak quinoa for 2 hours. Rinse and add 2 cups fresh water. Add in dried herbs of your choice like basil, thyme, pudina etc,. Cook till the quinoa turns soft and leaves out the white tail. Drain off excess water if any and serve.
