Baked tofu quinoa courgette herb salad

Name: Baked tofu quinoa courgette herb salad
Total time: 35 min
Yield: 1 servings
Ingredients: 160 g Tofu; 80 g Quinoa; 120 g Courgette; 90 g Cherry tomato; 70 g Cucumber; 15 g Pumpkin Seeds; 15 g Hemp Seeds; 12 g Olive oil; 12 g Lemon juice; 6 g Fresh parsley; 4 g Fresh mint

Lunch maintain vegan gluten-free

35 min

Easy

Servings 0

Nutrition (Per serving)

0Calories

0 gProtein

0 gCarbohydrate

0 gFat

0 gFibre

Total for 0: 0 Calories . 0 g Protein

Ingredients

Instructions

Cook the quinoa, drain and let it cool to room temperature.
Heat the oven to 200 C. Bake the tofu cubes for 18-20 minutes until firm and golden, then cool slightly.
Saute the diced courgette in a little olive oil for 4-5 minutes until lightly golden, then cool.
Combine the quinoa, courgette, tomato and cucumber in a bowl.
Whisk the remaining olive oil with lemon juice, toss the quinoa, vegetables and tofu through with the herbs and seeds, and serve.

Nutrition facts

Per serving

Energy0 Calories

Fat0 g

Carbohydrate0 g

of which sugars0 g

Fibre0 g

Protein0 g

Salt0 g

Potassium0 mg

Calcium0 mg

Iron0 mg

Magnesium0 mg

Zinc0 mg

Vitamin C0 mg

Vitamin D0 µg

Vitamin B120 µg

Folate0 µg

A plant-only diet needs a reliable B12 source and often added vitamin D.

Nutrition values are approximate and depend on exact ingredients and portions. General wellness information, not medical or dietary advice. Check allergens against the products you use.