Black quinoa tossed with fresh grapes and creamy avocado. Served alongside golden cumin tofu and finished with a zesty ginger and lime dressing.
4. Slice tofu into 1cm thick pieces. Coat with 1 1/2 tsp ground cumin, 1 tbsp oil, salt and pepper. Heat frypan over medium-high heat. Cook tofu for 2-3 minutes each side until golden and cooked through.
5. Toss salad ingredients through quinoa along with half the vinaigrette. Divide among plates, top with tofu and serve with remaining vinaigrette.
Can you please provide the recipe for the zesty ginger and lime dressing to go with the Black Quinoa and Cumin Tofu dish?
This prompt doesn't seem malicious.