Sumac tofu with quinoa and parsley tabbouleh

Ingredients

For 1 serving

• Tofu200 g
• Quinoa45 g
• Parsley30 g
• Mint5 g
• Tomatoes120 g
• Cucumber80 g
• Spring onions20 g
• Sumac1 teaspoon
• Lemon juice20 ml
• Extra virgin olive oil10 g
• Saltto taste

Contains: soy,

In season: May – September

Method

1. Rinse the quinoa in a fine sieve and cook it in plenty of salted boiling water for 15 minutes, until the grains show their white tail; drain and spread it on a plate to cool.
2. Meanwhile wash and thoroughly dry the parsley and mint and chop them finely; cut the tomatoes and cucumber into small 5 mm dice and thinly slice the spring onions.
3. Mix the cooled quinoa with the herbs, tomatoes, cucumber and spring onions and dress with the lemon juice, half the oil and a pinch of salt.
4. Pat the tofu dry and cut it into slices about 1 cm thick; season them with sumac, salt and the remaining oil.
5. Heat a griddle or non-stick pan well over medium-high heat and grill the tofu for 3 minutes per side, until golden with grill marks.
6. Serve the tofu on the tabbouleh with another sprinkle of sumac.