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Pumpkin and quinoa stir-fry served with curried tahini and tofu
Tasty and nutritious vegan quinoa stir-fry with tofu, tahini and pumpkin

Pumpkin & Quinoa Stir-fry with Tofu & Curried Tahini

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
A familiar recipe, but the wok technique makes it distinct. Here, everything is stir-fried quickly, preserving the texture and freshness of the vegetables. 'Wok hei' (the breath of the wok) is a smoky, caramelised flavour imparted by high heat, making this dish more than just the sum of its parts.
🕒 Prep Time 20 mins
🍳 Cook Time 15 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 560 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Wok
  • Saucepan
  • Frying pan

Allergen Information

⚠️ Soya (soy sauce, tofu)
⚠️ Sesame (tahini, sesame seeds)

Instructions

1 ✓

Cook the quinoa.

Tip: Essential!
2 ✓

Marinate the tofu in a mixture of soy sauce and lime, then flash fry it.

Tip: The sugar content in the soy sauce aids browning.
3 ✓

In a wok, stir-fry the onion, aromatics, and spices.

Tip: Work quickly so it doesn't burn!
4 ✓

Add the pumpkin (cut into small cubes), stir-fry briefly, then simmer in the coconut milk until done.

Tip: Smaller cubes cook faster in the wok.
5 ✓

Serve: quinoa, ragu, tofu, tahini lime dressing, seeds.

Tip: Every bite is crunchy and creamy at the same time.

Recipe FAQ

I don't have a wok, what should I do?
Use a large, thin-walled frying pan and heat it until very hot!

Ingredients

  • 150 g quinoa
  • 200 g pumpkin (e.g., butternut squash)
  • 200 g firm tofu
  • 1 tbsp tahini paste
  • 200 ml coconut milk
  • 1 red onion
  • 2 cloves garlic
  • 10 g fresh ginger
  • 2 tsp curry powder
  • 1 tsp turmeric
  • 1 lime
  • 2 sprigs fresh coriander
  • 1 tbsp black sesame seeds
  • 1 tbsp olive oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 tbsp soy sauce