Quinoa, Black Beans and Pineapple Salad with Marinated Tofu

Ingredients:

• 1 cup grated carrots

• 1 cup grated beetroots

• 1 cup cooked quinoa

• 1 cup cooked black beans

• 1/2 cup pineapple chunks

• 1 block firm tofu

• 2tbsp soy sauce

• 1 tbsp extra virgin coconut oil for frying

• The juice of 2 lemons

• 2 tbsp extra virgin olive oil

• Optional: toasted seeds mix

Method:

1. Drain the tofu and pat dry with a clean tea towel. Cut in 1cm cubes and add to a container with the soy sauce and set aside.

2. Cook the quinoa.

3. In a large salad bowl mix together the carrots, beetroot, quinoa, pineapple, black beans and toss together. Add the lemon juice and olive oil and toss again until well combined and set aside.

4. In a frying pan, melt the coconut oil on high heat and fry the tofu until all sides are golden (3-4 minutes).

5. Add the tofu and the toasted seeds to the salad, toss well and serve up.