- TORONTO, ON (M5H2M3)
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Servings:
2 portions
Ingredients
| For the bowl: | |
| Firm tofu cut into cubes | |
| 1 case of canola oil | |
| 1 cup cooked quinoa according to package directions | |
| 1/2 red cabbage grated | |
| 1 / 2t of shoots to your choice | |
| 1 beet, cooked and cut into cubes | |
| 1 grated carrot | |
| 1 avocado cut into 4 pieces | |
| For the sauce: | |
| 1/4 of nutritional yeast | |
| 3 cases of olive oil | |
| 1 case of barley syrup | |
| 1 case of lemon juice | |
| 3 cases of cold water | |
| 2 cases of tahini | |
| 2 cases of light soy sauce | |
| 1 clove garlic, crushed and finely chopped |
Preparation
1. Cook the quinoa and put everything in a nice bowl.2. Put the oil in a saucepan over medium heat and cook the cubes of tofu to make a nice color. Reserve on paper towels.3. Spread the rest of the ingredients in the bowl.4. Prepare the sauce by mixing all the ingredients.5. Add cubes of tofu to the bowl and pour the sauce.
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