Buddha Bowl with Hummus and Roasted Tofu

2 SERVINGS

Do hodinky

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INGREDIENTS

150 g of quinoa
150 g of smoked tofu
1 avocado
200 g of red cabbage
mixed salad leaves
1/2 cucumber
10 cherry tomatoes
1 lime
20 ml of olive oil
1 teaspoon of black sesame
Salt
150 g of hummus

INSTRUCTIONS

1
Soak the quinoa in cold water for 10 minutes. Drain the quinoa, place it in 300 ml of salted boiling water, and cook on low heat for 15 minutes. Turn off the heat and let it stand for another 15 minutes.
2
Cut the tofu into cubes, place it on a baking sheet with parchment paper, and bake for 20 minutes at 200 °C. Stir the tofu halfway through to ensure it is roasted on all sides.
3
Cut the cabbage into thin strips. Halve the avocado, remove the pit, and use a spoon to remove the skin. Then slice or cube it. Do the same with the cucumber. Cut the tomatoes into quarters.
4
Place the quinoa and salad leaves at the bottom of a wide bowl. Arrange the vegetables, roasted tofu, and hummus on top, and drizzle with olive oil at the end.

Hana Pospíchalová

Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlík, she creates amazing healthy recipes that are full of flair and delicious taste!