Cheesy Vegan Quinoa-Broccoli Pan

Prep time: 10 mins, Cooking time: 15 mins Quinoa and 15 mins the vegetables and tofu, Difficulty: Easy, Pricing: $$

When I first heard about Quinoa, some years ago, I didn’t know what to do with those strange Inca grains. Now, some years later, I could not live without it anymore. Seriously, it is SO good and so healthy!

When I was still babysitting for some friends, the vegan family made this as a dinner and it was so delicious that I had to try and figure out a (similar) recipe on my own.


  • 1/2 red onion
  • 1 broccoli 
  • 200 gr tofu (natural, firm)
  • 1 cup quinoa 
  • 1/3 cup soy sauce
  • 1 tbsp peanut butter
  • 1 tsp maple syrup
  • 1 cup of vegan cheese (we prefer daiya cheddar cheese for this recipe)  



Rinse the quinoa, if it’s no pre-rinsed one (very important, otherwise it’ll taste bitter). Bring 2 cups of water with the quinoa in it to a boil and let simmer. This should take about 15 minutes (boiling and simmering together). Set it aside and let cool down a bit, you can fluff it with a fork.

Chop the onion and the broccoli. Cut the tofu in cubes. Heat some oil in a pan or wok (I use a wok for this) and fry the tofu cubes until they are a bit golden/brown. Then add the soy sauce, peanut butter and maple syrup. Let all of it evaporate/let the tofu soak it up and then add the onions. Fry again until they are translucent. After that, add the broccoli and fry for an additional 5 minutes, until the broccoli is tender enough.

When everything is fried, add the cheese to the vegetables and fry until it is melted. Then add the quinoa and mix everything. Enjoy!

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