2 cups broccoli florets 2 cups oyster mushrooms 2-4 Tbsp safflower oil for pan-saute 7 one-inch rectangle planks of firm tofu, pressed and patted dry Tofu Marinade: 2 Tbsp sumac 3 Tbsp tamari 3 Tbsp minced ginger - paste product (I used Ginger People brand) 1/2 tsp fine black pepper 2 tsp chili powder 2 Tbsp maple syrup added salt/pepper to taste additional sumac for finishing veggies Coconut Ginger Red Quinoa: 2 cups cooked red quinoa (how-to cook quinoa here) 2 Tbsp coconut milk 3 Tbsp inced ginger paste 1/2 cup golden raisins salt to taste garnish: 1 small orange, sliced

1. Press and dry your tofu. Slice into planks. 2. Mix together your tofu marinade. Soak your tofu in the marinade for at least 30 minutes. 3. Turn your stove to high heat and add a few tablespoons of safflower oil to pan. Add your tofu. Allow to cook for a few minutes - then flip. You may want to add some of the leftover marinade to keep the saute pan moist. 4. As the tofu cooks, you can add in the broccoli. The broccoli will begin to absorb the leftover marinade so that the tofu can firm up a bit and finish cooking. Lastly, add in the oyster shrooms. You don't want to over cook the veggies - just let them char and steam in the leftover tofu marinade sauce. You should eventually use up all the marinade. 5. When the tofu and veggies are cooked to your desired preferences, remove and set aside. I sprinkle over a few pinches of sumac right on top of the tofu. 6. Toss the red quinoa with the coconut milk, golden raisins and ginger - salt to taste. 7. Plate the red quinoa with the tofu and veggies however you'd like. Add garnish of fresh orange slices to play up the zestiness of the plate.