This is by far my best tofu. If I could eat this for days in a row, I probably would. It is delicious and very quick to make.

Cooking time: 30 minutes

Ingredients:

• 280g Block of firm tofu
• 1 Aubergine
• 200g Button mushrooms
• 1 cup Quinoa
• 1 tbsp Olive oil
• 1 tbsp Wasabi paste
• 1 tsp Sesame oil
• 1 tsp Soya sauce
• Mixed spices

Method:

• Pre-heat the oven to 180 degrees Celsius
• Chop up the mushrooms and aubergine, add them to an oven proof dish
• Add the olive oil, mix them around in that
• Put the veggies in the oven for 30 minutes
• Add 1 cup of quinoa to a pot of boiling water and boil that for 20 minutes
• While that’s going, drain and chop up the tofu
• Put the tofu on a layer of baking paper on a baking tray and put some of the mixed spices on them
• Keep the tofu in the oven for 15 minutes
• In a small bowl, mix the wasabi, sesame oil and soya sauce
• Once the tofu is ready, take it out the oven, cover the tofu in the wasabi mixture and mix together
• Take the veggies out the oven and strain the quinoa
• Add everything into a bowl