Vegetarian Thai Green Curry with Coconut Quinoa

Drain and press the tofu to remove excess water, then cut into 2cm cubes. Chop broccoli into florets, slice zucchini into half-moons, and cut bell pepper into thin strips. Gather all other ingredients and set aside for quick access during cooking.

Rinse quinoa thoroughly under cold water using a fine mesh strainer to remove bitterness. Set aside with measured liquids for cooking.

In a medium saucepan, combine rinsed quinoa with coconut milk and water. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15-20 minutes until liquid is absorbed and grains are fluffy. Stir occasionally to prevent sticking.

Heat olive oil in a large wok or skillet over medium-high heat at 180°C. Add tofu cubes in a single layer and sauté for 5-7 minutes, turning occasionally until golden and crispy on all sides. Remove and set aside on a plate.

In the same wok, add remaining olive oil over medium heat at 160°C. Stir in curry paste and cook for 1-2 minutes until fragrant, then pour in coconut milk, stirring to combine into a smooth base. Simmer for 5 minutes to meld flavors.

Add broccoli florets, zucchini slices, and bell pepper strips to the curry base. Stir well to coat in sauce, then simmer uncovered for 5-7 minutes at 160°C until vegetables are tender-crisp and vibrant in color. Return tofu to the pan to warm through for 1 minute.

Squeeze the juice of one lime into the curry and stir to brighten the flavors. Turn off the heat and sprinkle with chopped cilantro for a fresh finish just before serving.

Ensure quinoa has absorbed all liquid and is tender. Remove from heat, fluff with a fork, and let it sit covered for 2 minutes to settle before serving.