3 tbsp extra-virgin olive oil
1 large roasted pepper from a jar, thickly sliced, or a handful of ready-roasted sliced peppers
500ml vegetable stock
small bunch flat-leaf parsley, roughly chopped
zest and juice 1 lemon
large pinch sugar
250g pack tofu, cut into 6 sliced
Serves - 4
Heat 1 tbsp of the oil in a medium saucepan. Cook the pepper for a few mins, then add the quinoa and cook for a further 3 mins.
Add the stock, cover and turn the heat down to a simmer. Cook for 15 mins or until soft, then stir through half the parsley. Heat the grill.
Meanwhile, mix the lemon zest and juice with the remaining parsley and oil, and a large pinch of sugar and salt.
Grill the tofu until both sides are golden and crisp. Serve the salad with the grilled tofu and the dressing poured over everything.
Recipe adapted from: Good Food