Leek bowl with crispy tofu

Name: Leek bowl with crispy tofu
Prep time: 30 min
Total time: 30 min
Yield: 4
Cuisine: quick recipes
Ingredients: 250 g quinoa; 600 g tofu; 400 g leek; 100 g cashew nuts; 1 tbsp mustard; oil; 3 tbsp toasted sesame oil; 2 tsp garlic powder; ¾ tsp salt; 4 tbsp soy sauce

Vegan quick recipes family kitchen

Total: 30 min. | Active: 30 min.

vegan, lactose-free

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The secret to perfect quinoa? Lashings of dressing! A wonderful winter dish with crispy tofu and spicy leek.

Recipe by:
Joel & Muriel

Ingredients

for 4 people

Quinoa
250 g	quinoa
5 dl	water

Tofu and leek
	oil, for frying
600 g	tofu, cut into cubes
1 tsp	garlic powder
½ tsp	salt
400 g	leek, cut into rings
1 tsp	garlic powder
¼ tsp	salt

Dressing
100 g	cashew nuts
3 tbsp	toasted sesame oil
4 tbsp	soy sauce
1 tbsp	mustard
2 dl	water, boiling

How it's done

Quinoa

Bring the quinoa and water to the boil in a pan. Reduce the heat, cover and simmer for approx. 20 mins. over a low heat.

Tofu and leek

Heat a dash of oil in a non-stick frying pan. Fry the tofu for approx. 5 mins. until crispy, remove, season, keep warm. Wipe the cooking fat from the pan, add a little oil. Stir fry the leek for approx. 10 mins., season.

Dressing

Place the nuts in a blender along with all the other ingredients up to and including the water, puree until smooth. Serve the quinoa, leek and tofu with the dressing.

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