Tofu with quinoa and zucchini salad

Ingredients for 4 servings:

• 4 tbsp raisins
• 200g quinoa
• 500 g tofu, 2 blocks
• 3 zucchinis
• 3 shallots
• 6 tbsp olive oil
• 4 tbsp Balsamic vinegar, vegan
• salt and pepper
• Soy sauce

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

vegan, gluten-free, lactose-free

Soak the raisins in water for about 20 minutes. Cook the quinoa according to the package instructions, drain in a sieve, and rinse with cold water. Cut the tofu blocks into two 1-2 cm thick slices, season with salt and pepper, and marinate with a little soy sauce. Wash and trim the zucchini and cut into thin sticks. Peel and dice the shallots. Heat the oil in a pan and fry the shallots until translucent. Add the zucchini and drained raisins, season with salt and pepper, and fry for about 5 minutes, stirring. Add the quinoa and deglaze everything with vinegar. Season the vegetables with additional spices, if desired. Meanwhile, fry the tofu in a pan for 3-4 minutes on each side. Arrange the zucchini salad on plates and top with the tofu.