Tofu Thai Bowl

Preheat a grill or broiler to high heat. Place the whole red bell pepper on the rack and roast until the skin is completely charred, about 8‑10 minutes, turning occasionally.

Transfer the roasted pepper to a bowl, cover with plastic wrap for 2 minutes, then peel off the charred skin, remove seeds, and set the flesh aside.

In a blender, combine the peeled roasted pepper flesh with 1 cup of coconut milk. Blend until smooth and set the sauce aside.

Heat 1 tablespoon of oil in a large skillet over medium‑high heat. Add the minced garlic and sauté for 30 seconds until fragrant.

Add the sliced mushrooms to the skillet and sauté for 2‑3 minutes until they begin to soften and release moisture.

Stir in the cubed firm tofu and continue to sauté for another 3‑4 minutes, allowing the tofu to develop a light golden crust.

Pour the blended coconut‑pepper sauce over the garlic, mushrooms, and tofu. Stir to coat everything evenly.

Season the mixture with 1 teaspoon red chilli powder, salt, and black pepper to taste. Mix well.

Reduce the heat to low and let the sauce simmer gently for 2‑3 minutes, allowing the flavors to meld.

While the sauce simmers, prepare the herb quinoa according to package instructions (typically 1 cup quinoa with 2 cups water, simmered 15 minutes). Fluff with a fork once cooked.

To serve, divide the cooked herb quinoa between two bowls. Spoon the creamy tofu‑pepper mixture over the quinoa.

Finish each bowl with a drizzle of fresh lemon juice, a sprinkle of chopped fresh basil, and any additional herbs you like.

Enjoy the dish immediately while hot.