Tofu and Quinoa with Almond Butter Sauce

Serves 4.

Ingredients
1 cup quinoa, rinsed
1 450g package of firm tofu, cubed
2 zucchini, diced
1 red bell pepper, diced
3/4 cup of peas (fresh or frozen)

sauce
2 tbsp almond butter
3 tbsp tamari sauce
2 tbsp water
2 tsp hot chili sauce (less if you don't like spicy--I like spicy! Or more if you like very spicy)
1/2 tbsp rice vinegar

Method
Rinse quinoa, and put in a saucepan with 1 1/2 cups of water. Bring to a boil, then simmer for about 20 min until cooked. Fluff with a fork when ready to serve.

Meanwhile, heat your cast-iron pan or wok at medium-high heat and add your tofu. Sear on each side, then add your diced veggies and let them cook for about 5-10 minutes.

While the veggies are cooking, add all of the sauce ingredients into a blender and whir. (Or, use a jar and just whisk them together really well.) Add the sauce to the veggies and tofu and cook for another minute or so.

Serve sauce mixture over the quinoa.