Summary

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

1. Soak the raisins in water for about 20 minutes.
2. Cook the quinoa according to the instructions on the package, drain in a sieve and rinse off with cold water.
3. 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.
4. 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.
5. In the meantime, fry the tofu in a pan for 3 - 4 minutes on both sides.
6. Arrange the zucchini salad on plates and top with the tofu.