While the tofu bakes, take a large saucepan and pour in a splash of oil or some oil spray and bring to a medium heat. Fry the chopped leeks and garlic for a few minutes, until the leeks look translucent and soft.
2 leeks, 3 cloves garlic
Add the spices into the pan and fry for another minute.
2 tsp cumin powder, 1 tsp chilli powder, 3 tsp ancho chilli powder
Pop in the tomato paste, give it a stir then add the rinsed quinoa and stock. Bring up to a simmer and cook for 20 minutes, stirring occasionally to keep from sticking.
2 cups quinoa, 4 cups vegetable stock, 2 tbsp tomato paste
Once the quinoa is cooked – this should be once all of the water has evaporated and the quinoa has roughly tripled in size – add the sweetcorn, beans and lime juice and season with salt. Stir everything together until the beans and sweetcorn are hot. This should take a couple of minutes.
1 cup sweetcorn, 250 g black beans, 250 g kidney beans, 1 tbsp lime juice
Serve with the baked tofu (3 slices per bowl) and then optionally top with fresh coriander, chopped avocado and vegan sour cream or salsa.
Fresh coriander, Avocados, Salsa, Vegan Sour Cream