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

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.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.