Butternut Squash and Quinoa Wok with Curried Tahini Tofu
This butternut squash and quinoa wok with curried tahini tofu is the perfect one-bowl meal for those looking for a quick yet flavorful vegan dish. The quinoa provides a light and nutritious base, the pan-fried tofu delivers a crispy texture, while the sweet taste of butternut squash harmonizes with the spiciness of the curry. The silky texture and slightly nutty flavor of tahini add a unique character to the dish. Black sesame seeds and cilantro add freshness and contrast, making this dish not only healthy but also incredibly delicious. Perfect for a quick weekday lunch or dinner that's both easy to make and satisfying.
Ingredients for this recipe
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Preparation Steps
1
Rinse the quinoa thoroughly, then cook it in twice the amount of water for about 15 minutes. Once cooked, let it rest for 5 minutes, then fluff with a fork.
2
Peel the butternut squash and cut it into small cubes.
3
Cut the tofu into small cubes, then mix with 1 tablespoon of lime juice and a little soy sauce. Let it marinate for 10 minutes.
4
Heat the olive oil in a wok over medium heat. Sauté the onion until translucent. Add the garlic and ginger, and stir to combine.
5
Sprinkle in the curry powder and turmeric, then add the butternut squash. Stir-fry for 5 minutes, then pour in the coconut milk and simmer for another 10 minutes, or until the butternut squash is tender.
6
Meanwhile, in a separate pan, pan-fry the marinated tofu until golden brown, about 5-7 minutes.
7
Mix the tahini paste with 1 tablespoon of lime juice, then drizzle it over the curried butternut squash and stir to combine.
8
To serve, place the quinoa in a deep bowl, then arrange the wok-cooked curried butternut squash and the pan-fried tofu on top. Sprinkle with black sesame seeds and fresh cilantro.
9
Serve immediately and enjoy this flavorful, nutritious, and colorful wok dish!
