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🍽️ Crispy Tofu on Quinoa Bowl

612 kcal · 30 min · 4 servings

Ingredients

• Quinoa 300 g
• Salt pinch
• Lemons 1 pc.
• Onions, red 1 pc.
• Baby spinach 100 g
• Olive oil 7 tbsp
• Pepper, black ground pinch
• Mini cucumbers 4 pc.
• Carrots 2 pc.
• Radishes 0.5 bunch
• Pomegranate 1 pc.
• Apples, red 2 pc.
• Smoked tofu 200 g
• Agave syrup 2 tsp
• Soy sauce 3 tbsp
• Soy yogurt 4 tbsp

Instructions

1. 1. Bring one liter of water to a boil in a kettle or pot.
2. 2. Pour 600 milliliters of the boiling water over the quinoa in a pot.
3. 3. Salt the water and cover the pot.
4. 4. Let the quinoa swell on low heat for about 15 minutes.
5. 5. Halve the lemon and squeeze out the juice.
6. 6. Peel the onion and slice it into thin rings.
7. 7. Mix the onion slices in a bowl with salt and one tablespoon of lemon juice.
8. 8. Set the bowl aside to let the flavors infuse.
9. 9. Wash the spinach and let it drain well.
10. 10. Put a handful of spinach into a tall container.
11. 11. Add five tablespoons of olive oil and two tablespoons of lemon juice.
12. 12. Blend the mixture until smooth.
13. 13. Season the dressing with salt and pepper to taste.
14. 14. Wash the cucumbers and carrots.
15. 15. Cut the vegetables into thin strips or shred them with a peeler.
16. 16. Slice the radishes into thin rounds.
17. 17. Halve the pomegranate and tap the back with a spoon to release the seeds.
18. 18. Slice the apple and remove the core.
19. 19. Slice the tofu.
20. 20. Heat one tablespoon of olive oil in a pan over medium heat.
21. 21. Fry the apple rings for about four minutes.
22. 22. Drizzle the apples with one teaspoon of agave syrup.
23. 23. Turn the apples briefly in the pan.
24. 24. Add a pinch of salt.
25. 25. Remove the apple rings from the pan and set them aside.
26. 26. Wipe the pan clean and reheat it with one tablespoon of olive oil.
27. 27. Fry the tofu for about four minutes until crispy on all sides.
28. 28. Remove the pan from the heat.
29. 29. Add one teaspoon of agave syrup and soy sauce.
30. 30. Toss the tofu in the sauce.
31. 31. Spread the quinoa as a base in the bowls.
32. 32. Top the bowl with the marinated onions.
33. 33. Add the spinach.
34. 34. Add the cucumbers and carrots.
35. 35. Place the radishes on top.
36. 36. Sprinkle the pomegranate seeds over the bowl.
37. 37. Place the fried apple rings on top.
38. 38. Place the crispy tofu on top as a crown.
39. 39. Drizzle the dish with soy yogurt before serving.
40. 40. Add some of the spinach dressing on top.
41. 41. Enjoy your meal!

Nutrition per serving

• kcal: 612
• Protein: 19 g · Fett/Fat: 28 g · Carbs: 72 g