Buddha bowl with tofu, quinoa, beetroot and hummus

Ingredients

For 1 serving

• Quinoa55 g
• Tofu120 g
• Beets120 g
• Hummus50 g
• Carrots60 g
• Arugula30 g
• Tamari10 ml
• Extra virgin olive oil5 g
• Pumpkin seeds8 g

Contains: soy, sesame,

In season: October – March

Method

1. Rinse the quinoa in a sieve under cold water to remove its bitterness. Put it in a small pan with twice its volume of water, bring to the boil, lower the heat, cover and cook for 12 minutes, until the water is absorbed and the grains show their little spiral sprout; leave to rest covered.
2. Meanwhile, pat the tofu dry with kitchen paper and cut it into roughly 2 cm cubes. Heat the oil in a non-stick frying pan over medium-high heat and fry the tofu for 6–8 minutes, turning often, until golden on all sides.
3. Pour the tamari over the tofu and stir for about a minute, until the liquid has evaporated and the cubes are shiny and glazed.
4. Cut the cooked beetroot into wedges; peel the carrots and grate them into thin strips; wash and dry the rocket.
5. Build the bowl with the rocket and quinoa, add the tofu, beetroot, carrots and a spoonful of hummus, then finish with the pumpkin seeds.