Serves 2

1 ¼ cup firm tofu
1 cup quinoa, cooked
2 tsp. chili powder
¼ tsp. smoked paprika
2 tsp. honey
2 tbsp. orange juice
1 tbsp. olive oil
1 pomegranate, seeded
½ small red onion, finely chopped
1 tbsp. orange zest
2 tbsp. fresh mint leaves, chopped
½ avocado, diced

Wrap the tofu in a paper towel or dish cloth, and leave a heavy item on top for at least 15 minutes to press out excess moisture.

In the meantime, make the marinade by mixing together the chili powder, paprika, honey, 1 tbsp. orange juice and olive oil. Season with salt and pepper. Cut the tofu into 1/2'' slices and coat them in the marinade for at least 10 minutes.

Cook the quinoa according to instructions on packaging.

In the meantime, make the relish, by mixing together the pomegranate, onion, orange zest and 1 tbsp. of juice, mint and a pinch of salt and pepper. Set aside.

Preheat a non-stick grill pan and fry the tofu for about 15 mins, turning halfway, until edges are browned.

To serve, divide the quinoa between two plates, top with slices of tofu as well as relish and avocado on the side.

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