Serves: 2

Hands-on time: 30 minutes

Total Time: 1 hour 45 minutes

Gluten free, vegan, vegetarian, dairy free

Ingredients

1 package extra-firm tofu

1 cup quinoa

½ large yellow onion, diced

2 carrots, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 cup kale

2 tbsp Bragg’s liquid aminos

2 tbsp hot sauce

2 tbsp olive oil

Directions

1. Press tofu for at least 45 minutes by placing tofu brick between a towel and two plates.
2. Rinse quinoa and bring 2 cups of water to a boil. Place rinsed quinoa in pot and turn heat down to simmer. Simmer for 15 minutes with lid.
3. Dice onions, carrots, peppers and tofu.
4. Heat oil in large pan on medium heat. Add tofu and cook on each side until browned.
5. Sautée onions in olive oil on low heat until translucent.
6. Add carrots, peppers, kale, Bragg’s liquid aminos, and hot sauce. Cook until tender.
7. Mix in quinoa. Add additional hot sauce and Bragg’s for more flavor.
8. Enjoy!