Quinoa with Veggies and Tofu

Ingredients

• 500 g Tofu
• 4 tbsp soy sauce
• 2 tbsp sesame oil
• 1 large yellow zucchini
• 1 tbsp Lemon Juice
• 4 tbsp olive oil
• 1 Tbsp freshly chopped thyme
• Salt
• pepper, ground
• 150 g quinoa
• 1 Garlic clove
• 100 g cashews
• 2 tbsp freshly chopped parsley
• 2 tbsp freshly chopped cilantro

Instructions

1. 1.

   Pat the tofu dry and slice into about 1 cm thick pieces. Drizzle with 2 tbsp soy sauce and sesame oil and let marinate for about 30 minutes.

2. 2.

   Preheat the oven to 200°C (392°F) with both top and bottom heat.

3. 3.

   Wash, trim, and thinly slice the zucchini. Place four 8 cm serving rings on a baking sheet and arrange the zucchini slices over them. Mix lemon juice with 2 tbsp olive oil and thyme, season with salt and pepper, and drizzle over the zucchini. Bake in the oven for about 15 minutes until lightly golden.

4. 4.

   Rinse the quinoa under cold water, then cook it in boiling salted water for about 10 minutes. Drain and set aside. Peel and finely chop the garlic. In a hot pan, briefly sauté the garlic and cashews in 2 tbsp olive oil. Mix in the cooked quinoa and parsley, seasoning with soy sauce, salt, and pepper.

5. 5.

   Sear the tofu in a hot pan on both sides for 2-3 minutes until golden brown. Sprinkle with cilantro and serve the sliced tofu alongside the zucchini rings (removed from the rings) and quinoa on plates.