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Crispy Steak-Spiced Tofu over Tomato & Garlic Chive Quinoa

with Classic Caesar Salad

Cooking time

25 minutes




670 /serving

Montreal-style steak spice works its magic on strips of tofu to give this vegetarian meal a marvellously meaty flavour profile. That distinctive mix of mustard, garlic, coriander and a hint of cayenne, with help from a little cornstarch, creates a super-tasty coating when pan-crisped. You’ll go halvsies with the base layer in each bowl: on one side, white quinoa popping with tomato, and on the other, lettuce ruffling in a classic creamy Caesar vinaigrette. Proof that you can have it both ways!

We will send you:

  • 60g Radishes
  • 1 Tomato
  • 1 Head of lettuce
  • 20g Garlic chives
  • 95g White quinoa
  • 27g Cornstarch
  • 45ml Caesar vinaigrette
  • 40g Croutons
  • 1 Block of tofu (non-GMO)
  • 8g Montreal-Style Steak spice blend (sea salt, yellow mustard, black pepper, onion, garlic, dill seeds, thyme, caraway, coriander, paprika, sunflower oil, cayenne pepper)

Contains: Eggs, Milk, Mustard, Soy, Wheat

You will need:

Medium pot
Large pan
Salt & pepper
Total Fat
33 g
Saturated Fat
5 g
900 mg
Total Carbs
66 g
6 g
30 g
8 g
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Cook the quinoa
Using a strainer, rinse the quinoa. In a medium pot, combine the rinsed quinoa, 1 cup water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 14 to 16 minutes, until the quinoa is tender. Fluff the cooked quinoa with a fork and set aside in a warm spot.
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Mise en place
While the quinoa cooks, thinly slice the radishes into rounds and place in a bowl of cold water. Halve the tofu lengthwise down the middle, then cut into ½ inch slices crosswise. Small-dice the tomato. Remove and discard the stem ends of the garlic chives; thinly slice. Roughly chop the lettuce, discarding the root end.
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Sear the tofu
In a large pan, heat a thin layer of oil on medium-high. In a medium bowl, combine the cornstarch and spice blend. Add the tofu to the bowl and toss well to coat. Add the coated tofu to the pan and sear, 2 to 3 minutes per side, until beginning to brown. Transfer the seared tofu to a plate and set aside in a warm spot.
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Make the salad
In a small bowl, combine the vinaigrette and 1 tsp water (double for 4 portions); stir to combine. In a large bowl, combine the lettuce, ½ the vinaigrette and ⅔ of the croutons. Toss well to combine.
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Finish & serve
To the pot of quinoa, add the tomato and ⅔ of the garlic chives; stir to combine and season with S&P. Divide the finished quinoa and salad side by side between your bowls. Top with the tofu and radishes. Drizzle with as much remaining vinaigrette as you’d like. Garnish with the remaining croutons and garlic chives. Bon appétit!