Tofu, mushroom and roasted tomatoes served with quinoa and rocket

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Whenever I have a few days off work, I find it all too easy to over indulge and eat loads of stodgy food. So tonight I made a conscious effort to make a healthy meal and up my protein intake with the tofu and quinoa.

INGREDIENTS (1 portion)
1/3 cup quinoa
2/3 cup water
1/2 stock cube
2 1 inch thick slices of tofu (drained)
2 garlic cloves, crushed
1 tsp chopped fresh basil
A pinch of chilli flakes
3 closed cup mushrooms, sliced
A vine of cherry tomatoes
2tbsp olive oil
A handful of rocket
Balsamic vinegar for garnishing

METHOD
1) Boil the water and add the quinoa and stock cube. Simmer for around 15 mins, until all the water has been absorbed.
2) In the meantime, place the tofu, garlic, basil, mushrooms, tomatoes (keep on the vine) and chilli flakes on a baking tray, drizzle with the oil and roast for 10-15 mins on a 200c heat, turning over the tofu to cook on both sides.
3) Serve the tofu on a bed of quinoa with the tomatoes and mushrooms on top. Add the rocket and drizzle some balsamic vinegar on to the dish.

Simple and healthy!

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