1 pack mixed vegetable stir fry
1 pack marinated tofu
2 tsps frozen chopped garlic
2 tsps frozen chopped ginger
1 cup cooked quinoa
handful unsalted cashews
1 tbsp water or vegetable stock made with reduced salt stock cube (optional)
dash black pepper
Heat the water or stock in a wok or large frying pan on a medium-high heat.
Add the tofu and cashews and stir-fry for 2 mins.
Add the vegetables, garlic and ginger and stir-fry continuously for another 3 mins.
Once everything is cooked, stir in the cooked quinoa and heat through. Season.
Serve in warm bowls. Enjoy!
This stir fry is really tasty, nutritious and oil-free. I use frozen garlic and ginger because there’s no waste and it’s really quick and easy to use. No more bits of forgotten mouldy ginger lurking at the back of the cupboard!
Quinoa is a great source of veggie protein but feel free to substitute for wholegrain rice or wholewheat noodles.