3 Cloves Garlic
1 Bunch Parsley
1 Tablespoon Red Wine Vinegar
100g Tricolor Quinoa
80g Whole Wheat Flour
1 Tablespoon Sesame Oil
1 Tablespoon Hoisin Sauce
1 Teaspoon Sriracha
Wash and dry the fresh produce. Heat a medium pot of water to boiling on high. Peel and mince the garlic. Roughly chop parsley. Peel the carrot and cut into sticks. Medium dice the zucchini. Peel and mince the shallot and place in a bowl with the red wine vinegar.
Once the water is boiling, add the quinoa and cook 12 to 15 minutes, or until the quinoa is tender. Drain thoroughly and set aside. While the quinoa is cooking, make the vinaigrette. Slowly whisk 2 tablespoons of olive oil into the shallot-vinegar mixture and season with salt and pepper to taste
While the quinoa continues to cook, in a medium bowl, using a whisk, whip the tofu until smooth and velvety
To make the vegetable mixture;finely chop the chickpeas, smash the chickpeas until they resemble a paste and add to the bowl of whipped tofu. Add the cooked quinoa, garlic, parsley, zucchini, flour, sesame oil, hoisin and sriracha to the chickpea-tofu mixture. Stir until well-combined; season with salt and pepper.
To form & cook the cakes; using your hands, divide the vegetable mixture into 4 equal parts and form into patties. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Cook the patties 5 to 7 minutes per side, or until browned and cooked through, flipping with a spatula. After flipping the cakes, add another teaspoon of oil.
Make the salad & plate your dish:
While the cakes are cooking, cut off and discard the bottom inch of the watercress stems. In a medium bowl, combine the trimmed watercress, carrot and some of the vinaigrette (you will have extra vinaigrette) and toss to thoroughly coat the greens. To plate your dish, divide the chickpea cakes and salad between 2 plates. Drizzle the remaining vinaigrette over the cakes.