Vegan quinoa bowl with tofu

STEP BY STEP

Let's make something delicious.

1. 01

   Cook the quinoa in plenty of lightly salted water according to the packet instructions. Cut the beetroot into small cubes and fold it into the quinoa shortly before the end of the cooking time.

2. 02

   Cook the edamame in plenty of lightly salted water according to the packet instructions. Wash the spring onions, remove the outer leaves and slice into rings. Peel the carrots and radish and use a spiraliser to make small spirals. Cut open the avocados, remove the stones and scoop out the flesh in broad wedges.

3. 03

   Toast the cashews in a non-stick frying pan without oil until golden brown. Meanwhile, cut the tofu into strips or cubes. Set the cashews aside and heat the rapeseed oil in the hot pan. Add the tofu and fry until golden brown on all sides. Toss with the sesame seeds.

4. 04

   Rinse the lemon under hot water and pat dry. Grate the zest and squeeze out a little juice. Stir the zest and juice together with the beetroot juice, rice vinegar, tahini, soya yoghurt and soy sauce. Season with salt and pepper.

5. 05

   Arrange all the prepared ingredients in a bowl and drizzle with the dressing.