1 portion contains approximately: 558 kcal - 31 g protein - 26 g fat - 50 g carbohydrates
Ingredients (for 2 persons)
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
Preparation
- 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.
- Wash and clean the vegetables.
- Cut the spring onions into rings.
- Peel the ginger and carrots. Finely dice the ginger. Dice the carrots, courgette and pepper.
- Cut the celery into pieces.
- Heat the oil, stir the ginger and curry powder into the oil, add the vegetables and cook gently.
- 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.
- Then mix the vegetables with the quinoa.
- Cut the tofu into slices of a thickness of approx. 0.5 cm and brown briefly in the oil on both sides.
- Arrange the quinoa and fried tofu on 2 plates with the tomato sauce.
- Tomato sauce:
Peel the shallot and garlic, dice and fry in the oil. - Wash the tomatoes, dice and add to the pan together with the canned tomatoes and braise together.
- Wash the basil and chop finely. Add to the tomato sauce.
- Season with salt and pepper.
- Allow the tomato sauce to simmer for approx. 20 minutes on a very low heat.
- Blend using a hand blender.
