Place alternate pieces of tofu, courgette and onion onto 8 bamboo skewers and brush with half the olive oil. Grill for about 15 minutes until browned, turn regularly. Then drizzle with half the lemon juice and sprinkle with 5-spice powder.
Cook the quinoa for 15 minutes, according to packet instructions, draining off any excess water. Mix in the broccoli, parsley, rose harissa or harissa powder, the remaining lemon juice and olive oil, then sprinkle with pomegranate seeds.
Divide the quinoa pilaf between four plates and place two skewers on each to serve.
Broccoli, pomegranate. Both are packed with vitamin C and other beneficial antioxidants, which help to maintain a healthy immune system. Vitamin C also helps your body to absorb iron.
Some products in this recipe are seasonal and so may not be available to buy online all year.
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