Ingredients
- Tofu: 200 g
- soy sauce: 2 tbsp.
- Agave syrup: 1 tbsp
- clove of garlic: 1.5
- Oil: 1/2 tsp
- Iceberg lettuce: 250 g
- Cucumber: 150 g
- Tomatoes: 150 g
- Quinoa tricolore: 100 g
- Corn: 140 g
- Kidney beans: 120 g
- Spring onion: 2 pieces
Preparation
Step 1
Dice the tofu and marinate it in 2 tablespoons of soy sauce, 1 tablespoon of agave syrup, 2 cloves of garlic preferably for 2 hours.
Step 2
Heat 1/2 tsp oil in a pan and fry the tofu on high heat. Meanwhile, cook the quinoa according to package directions. Chop the vegetables and arrange them nicely in a bowl. Top with the quinoa and tofu.
Step 3
For the sauce, stir together sunflower oil, agave syrup, soy sauce and sesame seeds and pour over the bowl.
