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🥗 Crispy Tofu Balls on Fresh Quinoa Salad

574 kcal · 30 min · 4 servings

Ingredients

• Quinoa 300 g
• Salt Pinch
• Water 700 ml
• Olive oil 6 tbsp
• Parsley, fresh 5 g
• Mint, fresh 5 g
• Pepper, yellow 1 pc
• Cherry tomatoes 200 g
• Cucumbers 200 g
• Shallots 2 pc
• Tofu, plain 200 g
• Tomato paste 1 tbsp
• Apple sauce 1 tbsp
• Soy sauce 1 tbsp
• Garlic, granulated 1 tsp
• Pepper, sweet 1 tsp
• Breadcrumbs 3 tbsp
• Parsley, frozen 1 tbsp
• Pepper, black ground Pinch
• Oil 4 tbsp

Instructions

1. 1. Place the quinoa in a sieve and rinse it thoroughly with lukewarm water.
2. 2. Bring water with salt to a boil in a pot over high heat.
3. 3. Add the drained quinoa to the boiling water.
4. 4. Reduce the heat to low, cover the pot, and cook the quinoa for about 12 minutes.
5. 5. Remove the pot from the heat and let the quinoa sit covered for another 5 minutes to absorb the moisture.
6. 6. Stir 2 tablespoons of olive oil into the cooked quinoa.
7. 7. Wash the parsley and mint and shake off excess water.
8. 8. Pluck the leaves from the stems and chop the herbs roughly.
9. 9. Wash the bell pepper, remove the stem and seeds.
10. 10. Cut the bell pepper into small cubes.
11. 11. Wash the cherry tomatoes and halve them.
12. 12. Wash the cucumbers.
13. 13. Peel thin strips from the cucumbers using a vegetable peeler.
14. 14. Halve the shallots and peel them.
15. 15. Slice the shallots into thin rings.
16. 16. Crumble the tofu finely in a bowl.
17. 17. Mix tomato paste, applesauce, soy sauce, granulated garlic, paprika powder, breadcrumbs, 1 teaspoon of frozen parsley, salt, and pepper with the tofu.
18. 18. Let the tofu mixture rest for about 10 minutes.
19. 19. Heat 4 tablespoons of oil in a frying pan over medium heat.
20. 20. Form small balls with a diameter of about 2 centimeters from the mixture.
21. 21. Fry the tofu balls in the pan for about 5 minutes, turning them until golden brown on all sides.
22. 22. Divide the quinoa among the serving plates.
23. 23. Arrange the bell pepper cubes, cherry tomatoes, cucumber strips, and shallot rings side by side on the quinoa.
24. 24. Place the tofu balls on the salad.
25. 25. Drizzle 1 tablespoon of olive oil over each portion.
26. 26. Sprinkle the chopped parsley and mint over the dish.
27. 27. Serve the salad immediately and enjoy!

Nutrition per serving

• kcal: 574
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 58 g