Bowl with quinoa and tofu

Ingredients:

• 1 cup quinoa
• 0.5 cup fresh cilantro + extra for serving
• 3 tablespoons freshly squeezed lime juice (from about 2 limes)
• 1 tbsp + 2 tsp honey
• 1/3 cup + 1 tbsp vegetable oil
• 2 teaspoons chipotle hot sauce
• 1 package (400g) extra-firm tofu, cut into 1cm thick slices along the short side.
• 1 tsp ground cumin
• 2 carrots, grated
• 4 radishes, thinly sliced
• 1 avocado, thinly sliced

Preparation:

1. Cook the quinoa according to package directions. Meanwhile, combine the cilantro, lime juice, 2 teaspoons honey, 3/4 teaspoon salt, and a pinch of black pepper in a blender and puree. With the blender running, slowly pour in 1/3 cup vegetable oil. Toss the cooked quinoa with 3 tablespoons cilantro dressing, season with salt and pepper to taste, and set aside.
2. In a small bowl, combine the remaining 1 tablespoon of honey and hot sauce. Place the tofu slices on a double layer of paper towels and gently press them with another double layer of paper towels to remove excess water. In a large nonstick skillet, heat the remaining 1 tablespoon of vegetable oil over medium-high heat. Season both sides of the tofu with cumin, salt, and black pepper to taste.
3. Place the tofu in a single layer in the pan and cook until golden brown, 4-5 minutes per side. Remove from heat and brush the tofu with the honey and hot sauce mixture.
4. Divide the quinoa among plates, top with tofu, carrots, radishes, and avocado, season with salt and pepper. Drizzle with the remaining dressing and sprinkle with cilantro.