800
Calories
39g
Protein
53g
Fat
42g
Carbs
If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.
Ingredients:
- Olive oil - 20 ml (1.5 tbsp)
- Cherry tomato - 75 g (0.5 cup)
- Lemon juice - 10 ml (2 tsp)
- Cucumber - 30 g (0.25 whole)
- Quinoa, cooked - 185 g
- Fresh parsley, chopped - 30 g (1 cup)
- Fresh mint, chopped - 15 g (0.5 cup)
- Tofu, marinated - 120 g
How to make:
- Cook the quinoa with 2 parts water and a little salt. Once cooked, leave it to cool
- Finely chop the parsley and mint. Chop the cherry tomatoes and chop or grate the cucumber
- Combine all ingredients, add the dressing and mix well
- Slice the marinated into strips and fry over a medium to high heat until browned, then turn and cook the other side
- Serve the tofu with the tabbouleh
