Pomegranate Glazed Tofu & Aubergine
Course: MainDifficulty: Easy
Servings
3
servings
Prep time
10
minutes
Cooking time
40
minutesA gorgeous recipe for you to add to the list. The aubergine and tofu soak up the pomegranate glaze beautifully. Packed with flavour and goodness.
Ingredients
-
120ml POM Wonderful Pomegranate Juice
-
3 tablespoons of balsamic glaze
-
1/2 teaspoon of chilli powder
-
1/2 teaspoon of salt
-
1 large block of extra firm tofu (drained and cut into 6 steaks)
-
1 large aubergine (diced)
-
160g dried quinoa
-
Handful of kale
-
1 tablespoon of extra virgin olive oil
-
Pomegranate seeds
-
Mint leaves
Directions
- Begin by cooking the quinoa. Rinse the dried quinoa and place in a hob on a medium heat with 800ml water. Cook for 15 minutes stirring occasionally.
- Meanwhile in a bowl combine the POM Wonderful Pomegranate Juice, balsamic glaze, chilli powder and salt.
- In a large saucepan on a medium heat add a drizzle of oil along with the aubergine chunks. Cook for a couple of minutes before adding the tofu steaks.
- Pour in the pomegranate balsamic glaze and simmer for 10 minutes, turning the tofu and aubergine frequently.
- Take the quinoa off the heat and add the kale and extra virgin olive oil. Stir until the kale is evenly spread throughout the quinoa.
- Split the quinoa mix between three plates, before topping with the tofu steaks and aubergine chunks.
- Drizzle with any remaining glaze and garnish with pomegranate seeds and fresh mint leaves. Enjoy!