Quinoa pan with vegetables and tofu

Ingredients for 2 servings:

• 125 g quinoa, mixed
• 3 m.-large tomato(s)
• 1 zucchini
• 1 handful of leaf spinach, frozen
• 200 g tofu, natural
• 1 tbsp rapeseed oil
• 100 ml vegetable juice
• Sea salt
• Cayenne pepper
• n. B. herbs

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

high in protein and vegan

Prepare quinoa according to the package instructions. Wash the tomatoes and zucchini. Remove the stems from the tomatoes and cut into small cubes. Remove the stems and flower ends from the zucchini and dice them as well. Cut the tofu into small cubes. When the quinoa is done, heat the oil in a pan. Sauté the vegetables and tofu. Add the frozen spinach. Once the spinach has thawed, add the cooked quinoa to the pan and mix everything together. Add the vegetable juice and season to taste with salt, cayenne pepper, and herbs. This dish can be complemented with various vegetables. I’ve made it this way before with diced mushrooms. Of course, you can also use fresh spinach.