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Quinoa Ratatouille with Smoked Tofu
Ratatouille di quinoa con tofu affumicato
Vegetarian Dishes for losing weight
Quinoa Ratatouille with Smoked Tofu
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2

1 portion contains approximately:

558 kcal
31 g protein
26 g fat
50 g carbohydrates

 

  • Ratatouille:

  • 80 g quinoa

  • 250 ml vegetable stock

  • 2 spring onions

  • 3 cm root ginger

  • 150 g carrots

  • 2 celery sticks

  • 150 g courgettes

  • 1 red pepper

  • 1 tbsp rapeseed oil

  • 200 g smoked tofu

  • 1 tbsp rapeseed oil

  • Turmeric

  • Cumin

  • Curry powder

  • Pepper

  • Salt

  • For the tomato sauce:

  • 1 shallot

  • 2 cloves of garlic

  • 1 tbsp rapeseed oil

  • 100 g tomatoes

  • 1 can of chopped tomatoes

  • 4 stalks of basil

  • Pepper

  • Salt

  • 1

    Bring the quinoa briefly to the boil in 200ml vegetable stock and simmer for approx. 25 minutes on a low heat. Turn off the heat and allow to soak for about another 5 minutes.

  • 2

    Wash and clean the vegetables.

  • 3

    Cut the spring onions into rings.

  • 4

    Peel the ginger and carrots. Finely dice the ginger. Dice the carrots, courgette and pepper.

  • 5

    Cut the celery into pieces.

  • 6

    Heat the oil, stir the ginger and curry powder into the oil, add the vegetables and cook gently.

  • 7

    Pour in the remaining 100ml vegetable stock. Put a lid on the pan and braise for about another 8 minutes. Add the spices and seasonings to taste.

  • 8

    Then mix the vegetables with the quinoa.

  • 9

    Cut the tofu into slices of a thickness of approx. 0.5 cm and brown briefly in the oil on both sides.

  • 10

    Arrange the quinoa and fried tofu on 2 plates with the tomato sauce.

  • 11

    Tomato sauce:

    Peel the shallot and garlic, dice and fry in the oil.

  • 12

    Wash the tomatoes, dice and add to the pan together with the canned tomatoes and braise together.

  • 13

    Wash the basil and chop finely. Add to the tomato sauce.

  • 14

    Season with salt and pepper.

  • 15

    Allow the tomato sauce to simmer for approx. 20 minutes on a very low heat.

  • 16

    Blend using a hand blender.

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