Protein Packed Quinoa & Spicy Tofu Bowl with Ginger Tahini Vinaigrette

• 1 cup quinoa

• 2 cups water

• 1 block medium firm tofu, drained and patted dry, cut into 1 inch chunks

• 1 tsp toasted sesame oil

• 1/2 tsp. red chili flakes

• 1 tbsp soy sauce

• 1 bunch asparagus, cut into 1 inch pieces

• 1 14oz can sweet corn niblets

Vinaigrette

• 1/4 cup tahini

• 1/2 cup boiling water

• 1 tsp sugar

• 1 tbsp soy sauce

• 1/2 lime, juiced

• 1 clove garlic

• 1 1/2 inch piece of ginger, peeled and finely grated

Vinaigrette: Add all of the ingredients to a blender and process till smooth. Add more water if it’s too thick. Set aside

Salad: Boil the water in a small saucepan. Add the quinoa, reduce to simmer, cover and cook till done about 18 minutes. Remove from heat, fluff with a fork and set aside. Meanwhile heat a nonstick skillet to medium-high heat, add the sesame oil and tofu, Stir fry till golden, about 5-7 minutes. Season with the chili flakes and soy sauce, continue to cook for another 3 minutes. Remove from heat and put in a bowl, set aside. Return the skillet to the heat, add the asparagus and cook till charred, about 8 minutes. Time to assemble the salad - first pile a heap of quinoa in the bowl, run the tofu down the middle, pile the corn and asparagus on either side of the tofu and drizzle with vinaigrette. Serves 3