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Tofu is one of the most well-known ingredients of the vegetarian diet, which has both its supporters and opponents. Critics usually accuse it of being tasteless and rubbery, which is basically true if we try to eat tofu raw. However, with the right preparation and seasoning, the opinions of many people can change. This low-calorie, protein-rich soy cottage cheese contains an average of 80-100 kcal per 100 grams. It is easily digestible, contains no sugar, and is perfect for a pre/post-workout meal.
If you haven't tried quinoa yet, you better catch up! Quinoa (also known as Inca gold) can successfully replace products such as rice and potatoes in your daily diet. It is also a great source of protein, vitamins, minerals and antioxidants.
Preparation time: 20 min
Serves 2
Ingredients:
- Quinoa - ¾ cup
- Tofu - 200g
- 1 large zucchini
- Soy sauce (1-2 tablespoons)
- Coconut oil
- Coconut flour
- Olive oil
- Salt
- Pepper
- Basil
- Thyme
Quinoa with zucchini recipe
- Cook the quinoa according to the instructions on the package.
- Heat half a teaspoon of olive oil in a deep pan, then add the sliced zucchini. Season with salt, pepper, thyme and basil. Pour boiling water over the zucchini until it completely covers the water and set the heat to maximum. Stir occasionally until the water evaporates.
- In the meantime, dice the tofu and coat it in coconut flour. Heat the coconut oil in a pan, add the tofu and fry for 2-3 minutes on each side until it has a nice golden color.
- Add quinoa and tofu to a deep pan with zucchini. Pour two tablespoons of soy sauce over everything and stir.
Enjoy your meal!
