Miso-marinated tofu with grilled zucchini and quinoa

Ingredients

For 1 serving

• Tofu180 g
• Miso10 g
• Ginger5 g
• Zucchini200 g
• Quinoa45 g
• Extra virgin olive oil2 teaspoons
• Sesame seeds3 g
• Saltto taste

Contains: soy, sesame

In season: June – September

Method

1. Drain the tofu, pat it dry with kitchen paper and cut it into slices about 1 cm thick. Peel and grate the ginger; in a small bowl mix it with the miso and a spoonful of water, brush the mixture over the tofu slices and leave to marinate for 15 minutes.
2. Meanwhile rinse the quinoa in a sieve and cook it in a small pan of boiling salted water over medium heat for 15 minutes, until the grains are translucent and show their sprout; drain.
3. Wash and trim the courgettes and cut them lengthways into slices about half a centimetre thick.
4. Heat a griddle or ridged pan over medium-high heat and grease it with the extra virgin olive oil. Grill the courgettes for 3 minutes per side, until tender and marked with stripes; set aside.
5. Grill the tofu slices for 3 minutes per side, until golden and the miso is lightly caramelised; don't turn them too early or they will stick.
6. Meanwhile toast the sesame seeds in a dry small pan for a minute, until fragrant. Serve the tofu and courgettes on the quinoa and finish with the sesame.