Chili Lime Tofu with Quinoa and fresh veggies

Ingredients:

1 Block Tofu, extra firm, 14 oz

For Sauce
2 tablespoons maple syrup or honey
3 Tbs Soy sauce
3 tablespoons
1/2 Zest of the Lime
1/2 tsp Red Chili Flakes (or 1-2 fresh hot chilies, minced)
2 Cloves Garlic
1 teaspoon fresh ginger, crushed or grated
1/4 tsp Salt
4 Mint Leaves, chiffonaded

Quinoa
1 Cup Quinoa, rubbed/rinsed in cool water, drained
2 tablespoons lemon juice
1 teaspoon ginger
1/2 Zest Lime
1/4 tsp Salt
2 Cup Water

Veggies:
1 bunch Kale
2 cups broccoli florets
1 teaspoon salt

Combine all the ingredients for the quinoa in a pot that has a tight fitting lid. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then turn off heat. Do not open lid. Let steam for 10 minutes before serving.

Prepare the sauce by whisking all of the ingredients together until salt is dissolved.

Prepare kale by removing fibrous stalk in the middle and chopping into bite-size pieces. Blanch the kale and broccoli together in salted, boiling water for approximately 30 seconds. Drain and set aside.

Drain tofu and cut it into small triangles. Heat a well-seasoned cast iron or non-stick skillet over medium heat with 2 tablespoons olive oil.
Spread the tofu out in one layer in the pan. Using a spatula, press the tofu. After several minutes, flip the tofu over and press the other side. After about 10 minutes of shallow frying, add the chili-lime sauce and stir to coat the tofu. Turn off the heat. The sauce will bubble up, reduce, and form a glaze. After sauce has begun reducing, add kale and broccoli and stir until coated.

Serve tofu, kale, and broccoli over the quinoa - ENJOY!!!