crispy tofu with honey-roasted broccoli

400g extra-firm tofu, cut into 1/4” slices
3 tbsp. cornflour
1/2 tsp. paprika
1/4 tsp. cayenne
2 tbsp. oil
salt
pepper
400g quinoa
2 heads broccoli, cut into florets
1 tbsp. honey
1 tbsp. soy sauce
1 clove garlic, crushed
4 tbsp. olive oil
1/2 tsp. salt
1 red onion, thinly sliced into half-rings
2 tbsp. red wine vinegar
sugar
salt
handful of chopped almonds or pistachios

Serves 4
Everything happens concurrently in this dish. You have four tasks:

1) Pickle the red onion in the red wine vinegar with a pinch of sugar and salt and leave to stand.

2) Preheat the oven to 200ºC. Combine the 4tbsp oil with the honey, soy sauce, garlic and salt, add a grinding of pepper and toss the broccoli in it, ensuring it’s thoroughly coated. Place on a lined baking sheet and bake for 18-20 minutes.

3) Meanwhile, press the tofu. You’re looking for quite a firm press, for about 15 minutes or so. Mix the cornflour, paprika and cayenne together and toss the tofu in it. Shallow-fry on a medium-high heat for 2-3 minutes each side and set aside.

4) Simmer the quinoa in twice its volume of salted water until tender and all liquid is absorbed. This should be 12-15 minutes.

Once all is done, arrange in bowls and top with chopped almonds or pistachios.