Savoury Quinoa Breakfast Bowl with Tofu
- 28 min
- ≈ €3.14
- 2 servings
- Easy
firm tofu, baby spinach, and tomatoes: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.
Allergens
- soy
Equipment
- stove
Prepare
1
Cut spinach
Cut spinach, tomatoes, and avocado into even bite-size pieces.
Cook
2
Bring quinoa and tap water to the boil
Bring quinoa and tap water to the boil, cover and cook on low for 14–16 minutes; rest for 5 minutes.
3
Heat rapeseed oil in a large pan over medium-high heat
Heat rapeseed oil in a large pan over medium-high heat. Fry tofu for 7–9 minutes, until piping hot and browned on several sides.
4
Add spinach and tomatoes and cook for 2–3 minutes more
Add spinach and tomatoes and cook for 2–3 minutes more, until the vegetables are tender.
Finish
5
Divide quinoa evenly between the serving plates or bowls
Divide quinoa evenly between the serving plates or bowls, add tofu, spinach, tomatoes, and avocado, and serve immediately.
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