Step-by-Step Instructions

1. Boil kettle and heat saucepan

   5 min

   Boil your kettle and take out a large frying pan, a medium-size saucepan to cook quinoa and a small sauce pan to warm up the sauce. Fill the medium-size saucepan with boiling water from the kettle and place it over a medium heat to bring back to the boil.

   Equipment: kettle, large frying pan, medium-size saucepan, small saucepan

2. Cook and drain quinoa

   8 min

   Cook the red & white quinoa in the saucepan until al dente, around 8 minutes. Drain, then leave it in a sieve over the saucepan to ensure it drains really well while you prepare the rest of the dish.

   Equipment: medium-size saucepan, sieve

3. Prepare cabbage and celery slaw

   6 min

   To make the cabbage and celery slaw, finely shred the white cabbage (use a mandoline if you have one) and finely slice the celery stick into similar thin strips using a sharp knife. Combine them in a mixing bowl and drizzle in half of the cashew ranch sauce . Mix well, season to taste with salt and pepper, and set aside.

   Equipment: mandoline, sharp knife, mixing bowl

4. Fry tofu and warm sauce

   10 min

   Tear the tofu into bite-sized chunks using your hands. Heat a drizzle of oil in your frying pan over a medium heat. Add the tofu and fry until golden and crispy on all sides, around 10 minutes. In the meantime add the buffalo sauce to the small saucepan and gently warm it on low heat until it melts, then drizzle over the crispy tofu in the frying pan, and stir until well coated.

   Equipment: large frying pan, small saucepan

5. Assemble and serve nourish bowls

   4 min

   To serve, divide the quinoa between serving bowls and top with the crispy buffalo tofu, spooning over any remaining sauce. Add the slaw and red wine vinegar pickled red onion on the side, and finish with a drizzle of the remaining cashew ranch sauce . Enjoy!

   Equipment: serving bowls