Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

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Boil your kettle and take out a large frying pan and a saucepan. Fill your saucepan with boiling water from your kettle and place over a medium heat to bring to the boil.

STEP 2

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Cook the quinoa in your saucepan with boiling water until al dente, around 8 minutes. Drain and put it aside on a sieve over the saucepan to make sure it's drained very well while you prepare the rest of the dish.

STEP 3

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Cut the tofu into two blocks, lengthwise. Use a peeler or the slicer on a cheese grater to peel each block into thick ribbons (or slice very thinly with a sharp knife). Place the tofu into a container or bowl. Mix 2 tbsp of extra virgin olive oil with the tofu spice mix and stir to combine. Pour this over the tofu and gently toss to make sure it's all evenly covered. 

STEP 4

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Heat your large frying pan on medium heat and fry the tofu for 4-6 mins until starting to brown on the edges. Take care not to overcook it as it could become too crispy - the slices should still be soft in the middle. Taste and season with more salt and pepper if you like. 

STEP 5

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Finely chop the parsley, cut the cherry tomatoes and thinly slice the cucumber. Add them to a mixing bowl with the quinoa. Add a generous drizzle of extra virgin olive oil. season well with salt and pepper and give everything a good mix. 

STEP 6

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Spoon the salad into bowls and top with the tofu. Pour over the herby tahini yoghurt and top with the pink pickled onions.