Tofu with Quinoa and Zucchini Salad
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 1 hr |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 tablespoon raisins
- 200 g quinoa
- 500 g tofu, 2 blocks
- 3 zucchini
- 3 shallot (s)
- 6 tablespoon olive oil
- 4 tablespoon balsamic vinegar, vegan
- salt and pepper
- soy sauce
Print Recipe
Pin Recipe Instructions
- Soak the raisins in water for about 20 minutes.
- Cook the quinoa according to the instructions on the package, drain in a sieve and rinse off with cold water.
- Cut the tofu blocks into two 1 - 2 cm thick slices, season with salt and pepper and marinate with a little soy sauce. Wash and clean the zucchini and cut into fine sticks. Peel and dice the shallots.
- Heat the oil in a pan and fry the shallots in it until translucent. Add the zucchini and drained raisins, season with salt and pepper and stir-fry for about 5 minutes. Add the quinoa and deglaze everything with vinegar. Season the vegetables to taste with other spices.
- In the meantime, fry the tofu in a pan for 3 - 4 minutes on both sides.
- Arrange the zucchini salad on plates and top with the tofu.
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