Start by pressing your block of firm tofu. Pressing tofu is essential for ideal taste, texture and flavor absorbency. When you press tofu, you’re squeezing out the water to make room for maximum flavor.
Cut the tofu into small cubes. Heat your sesame oil on medium heat in a small pot and place the tofu cubes inside. Season with garlic, salt, and turmeric. Sautee the tofu gently for about five minutes. If your pot is not non-stick, you’ll need to be a bit more attentive with continuously moving the tofu to prevent damaging the skin.
Remove the tofu and place aside. Without washing the pot, pour the quinoa inside. This step is important! By leaving the sesame oil and seasoning residue, you’re providing flavor for the quinoa to absorb. Mix the quinoa around in the pot, allowing it to lather in the flavor. If necessary, add a dash more of sesame oil. Wait until you begin to hear a “crackling” sound from the quinoa. This is called “toasting” and will make your quinoa far tastier when it’s done!
As soon as the quinoa begins to crackle, add in your broth. (Out of broth? You can also use water with a spoonful of vegetable bouillon!) Bring to a boil, reduce to a simmer, and cover. Set your timer for ten minutes.
In the meantime, it’s time to start cooking up your veggies! Heat your tablespoon of coconut oil up in a pan on medium-high. Throw in your broccoli and saute for about three minutes. For ideal texture, you’ll want to see a bit of crispiness form on the broccoli’s underside. Next, add in the kale and a splash of soy sauce. Reduce to medium heat and cook for about five minutes, or until you see the kale develop a wilt. Add in green onions and continue to cook for one more minute.
Your ingredients are all done! Pour your veggies into your quinoa, add your soy sauce, and mix in your tofu. Add avocado topping to individual servings as preferred.
