Quinoa Salad with Tofu

Ingredients

• 200 g tofu
• 6 tbsp mango juice
• 1 tsp curry powder
• Salt
• Pepper
• 200 g Quinoa
• 80 g sugar snap peas
• 2 Spring Onions
• 3 stalks coriander
• 1 Avocado
• 1 Lime (juice)
• 1 tbsp grape seed oil
• 1 tsp Rapeseed oil

Instructions

1. 1.

   Cut tofu into cubes. Mix with 4 tbsp mango juice, curry powder, salt and pepper and let marinate for about 30 minutes.

2. 2.

   Rinse quinoa under water and cook in 2.5 times its volume of salted water for about 15 minutes. Let cool. Meanwhile trim sugar snap peas, wash them and blanch in boiling salted water for 1 minute, shock in cold water, drain and cut in half.

3. 3.

   Trim spring onions, wash and slice into rings. Wash coriander, pat dry and pluck leaves. Peel avocado, halve it, remove the pit and dice the flesh into small pieces.

4. 4.

   For the dressing whisk lime juice with remaining mango juice, grape seed oil, salt and pepper and taste.

5. 5.

   Heat oil in a pan. Sauté tofu for 4–5 minutes over high heat. Mix quinoa with all prepared ingredients and dressing, top with tofu and serve the quinoa salad with tofu.