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Vegan quinoa bowl with crispy tofu | > – Guide – Cooking

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Vegan quinoa bowl with crispy tofu |  > – Guide – Cooking

Ingredients for the bowl:

Rinse the quinoa in a sieve with hot water and bring to the boil in the broth in a pot. Cook with the lid closed over medium heat for about 10 minutes, then cover and let it simmer for another 10-15 minutes on the switched off stove.

In the meantime, peel the carrots and cut them into small cubes. Heat half of the olive oil in a pan, briefly fry the carrots, season with salt and pepper. Clean and wash the snow peas and blanch them in a small pot of boiling water for about 3 minutes. Then quench with cold water.

Wash and finely slice the radishes. Wash mint, arugula and mixed sprouts (e.g. alfalfa, radish and mung bean sprouts) and shake dry. Pluck the mint leaves and chop roughly, and also chop the peanuts roughly.

Cut the tofu into cubes about 2 cm in size, season with salt, pepper and roll in cornstarch. Fry in a coated pan in the remaining oil until crispy.

Ingredients for the dressing:

Wash the coriander and shake dry, squeeze the lime. Finely mix the cashews, lime juice, coriander, water and cumin. Season with salt and pepper.


Divide quinoa into bowls. Arrange arugula, snow peas, radishes, carrots, sprouts and tofu on top. Sprinkle with peanuts and mint and pour the dressing on top.

Nutritional values ​​(per serving):

approximately 658 kcal, 53 g carbohydrates, 30 g protein, 37 g fat, 11 g fiber

Recommended for:

high blood pressure
Long Covid
ankylosing spondylitis
Menopausal symptoms

Further information

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