Butternut Squash Quinoa Wok with Curry, Lime & Tahini Tofu
Butternut squash quinoa wok with curry, lime, tahini and tofu is a special vegan one-pan meal that combines Asian flavors with the lightness of quinoa and the natural sweetness of butternut squash. Crispy tofu, spicy curry powder and the freshness of lime create a perfect balance, while the silky texture of tahini makes the dish even richer. If you're looking for a healthy, nutritious and delicious vegan dish, this quinoa wok is an excellent choice!
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
Thoroughly rinse the quinoa, then cook it in twice the amount of water for about 15 minutes, until tender and the liquid is absorbed.
2
Peel and cube the butternut squash, then roast it in a pan or oven for 15-20 minutes, until tender and slightly caramelized.
3
Cut the tofu into cubes, and in a pan over medium heat, sauté it in 1 tablespoon of coconut oil until golden brown, about 5 minutes.
4
Finely chop the onion, crush the garlic, and slice the red bell pepper into thin strips.
5
Heat the remaining coconut oil in a wok or large skillet, then sauté the onion for 2-3 minutes.
6
Add the garlic, curry powder, and red bell pepper, mix well, and stir-fry for another 3 minutes.
7
Add the cooked butternut squash, then pour in the soy sauce and lime juice to allow the flavors to meld.
8
Stir in the cooked quinoa and the golden-brown tofu, then let it simmer for 2-3 minutes to allow the flavors to blend well.
9
In a small bowl, mix the tahini paste with 1-2 tablespoons of water to create a smooth, liquid sauce.
10
When serving, drizzle with the tahini sauce and sprinkle with fresh cilantro and sesame seeds.
