Scrambled Tofu Dish
INGREDIENTS:
7 oz tofu block (natural)
1/2 cup quinoa (tricolor or simply white)
2 hands lettuce (pick your favorite kind)
1 small carrot (shredded)
1/2 small beetroot (shredded)
1 handful cherry tomatoes (halved)
2-3 tbsp corn (frozen or canned)
2-3 tbsp hummus (classic)
1 small bunch chives (to garnish)
1/4 tsp curcuma
1/4 tsp salt
1/4 tsp garlic powder
1/2 tsp onion flakes
Tip:
Use black salt (kala namak) instead of pink or regular salt. Due to its sulfur content it has an egg-like odour and taste to it.
STEPS:
1. Cook quinoa as instructed on label. Set aside and let cool down for a bit.
2. With your hands, crush tofu block into a small frying pan and turn on the heat to medium.
3. Add curcuma, salt, garlic powder and onion flakes and mix well (if necessary, add a little bit of water, so tofu doesn't stick to pan).
4. Prepare the mixed salad on a big plate.
5. Top salad with quinoa and scrambled tofu.
6. Use hummus as is or dilute with water and use as a dressing.
7. Garnish everything with chives.
COOKING TIME:
25 min.
