Quinoa tabuleh with roasted tofu

Ingredients

• 1 pcs Broccoli, cut into florets
• 1/2 pcs Cauliflower head, cut into florets
• 2 slice Tofu, light, Organic Japanese
• 200 g Quinoa
• 1 tbsp Soy sauce, light
• 1 tsp Extra virgin olive oil
• 1/2 tbsp Maple syrup
• 1 tsp Corn starch
• 1 tbsp Lime juice, fresh
• 1 pinch Fresh ground salt
• 1 pinch Black pepper, ground
• 1 tbsp Almonds, sliced or chopped
• 1 tbsp Fresh coriander, chopped

Method

1. Rinse the quinoa in cold water and mix with the broccoli and cauliflower, washed and cut into roses. Cook until tender in 400 ml salted water.
2. Meanwhile, dry the tofu thoroughly with paper towels and dice.
3. Mix the tofu with the soy sauce, syrup and cornflour.
4. Then fry both sides in a pan with olive oil (about 2 minutes).
5. Season the cooked quinoa and vegetables with salt, black pepper and lime juice.
6. Serve the quinoa with the toasted tofu, chopped coriander and almonds.