- Boil the Quinoa in plenty of water for 13 minutes, drain off the cooking liquid and allow the Quinoa to cool slightly. Season the Quinoa with 4 tablespoons of sesame oil and soy sauce, and add salt and pepper to taste. Divide into 4 deep bowls.
- Top with tomatoes. Arrange avocado, cucumber and carrot slices alongside the tomatoes. Add the soya beans.
- Heat a frying pan, add 2 tablespoons of sesame oil and fry the tofu cubes for 4 minutes. Spoon the tofu cubes alongside the vegetables, top with the wasabi mayonnaise and serve with pickled ginger.
Vegan suggestion: serve with mixed vegetable sprouts and strips of finely sliced nori sheets.
Vegetable suggestion: serve with steamed asparagus or tenderstem broccoli.