1 portion contains approximately:
| 558 | kcal |
| 31 g | protein |
| 26 g | fat |
| 50 g | carbohydrates |
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Ratatouille:
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80 g quinoa
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250 ml vegetable stock
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2 spring onions
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3 cm root ginger
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150 g carrots
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2 celery sticks
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150 g courgettes
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1 red pepper
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1 tbsp rapeseed oil
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200 g smoked tofu
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1 tbsp rapeseed oil
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Turmeric
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Cumin
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Curry powder
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Pepper
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Salt
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For the tomato sauce:
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1 shallot
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2 cloves of garlic
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1 tbsp rapeseed oil
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100 g tomatoes
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1 can of chopped tomatoes
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4 stalks of basil
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Pepper
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Salt
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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.
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2
Wash and clean the vegetables.
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3
Cut the spring onions into rings.
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4
Peel the ginger and carrots. Finely dice the ginger. Dice the carrots, courgette and pepper.
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5
Cut the celery into pieces.
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6
Heat the oil, stir the ginger and curry powder into the oil, add the vegetables and cook gently.
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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.
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8
Then mix the vegetables with the quinoa.
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9
Cut the tofu into slices of a thickness of approx. 0.5 cm and brown briefly in the oil on both sides.
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10
Arrange the quinoa and fried tofu on 2 plates with the tomato sauce.
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11
Tomato sauce:
Peel the shallot and garlic, dice and fry in the oil.
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12
Wash the tomatoes, dice and add to the pan together with the canned tomatoes and braise together.
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13
Wash the basil and chop finely. Add to the tomato sauce.
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14
Season with salt and pepper.
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15
Allow the tomato sauce to simmer for approx. 20 minutes on a very low heat.
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16
Blend using a hand blender.