Tofu mushroom sauce with quinoa

This is a lovely smooth protein rich sauce on a bed of quinoa, the only ‘complete protein’ in the vegetarian kingdom. Complete means it contains all 8 essential amino acids.  Quinoa is an ancient grain, and is readily available in supermarkets now. It should be soaked and rinsed before cooking to reduce acids that cause poor digestion – in fact this should be done with all grains prior to cooking.

2 cups quinoa
1 tspn nori flakes (seaweed)
Pinch of sea salt
1 onion
225g mushrooms
½ tbspn olive oil
½ tbspn toasted sesame oil
225g tofu
1 cup veg stock
1 tbspn mild miso paste
4 heads broccoli

Boil quinoa with salt and nori flakes for around 20 mins
Chop onions & mushrooms finely, sauté the onions for a few mins in the pan. When softened add mushrooms and cook until mushrooms soften
Blend tofu, miso and veg stock until creamy sauce texture (use as much stock as needed). Add tofu cream to sauted veg and warm thoroughly without boiling to avoid curdling
Steam broccoli while sauce cooking, place on bed of quinoa and pour sauce on top