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  1. Back to homepage
  2. Recipes
  3. Tofu Buddha Bowl

Tofu Buddha Bowl

Ȑ
Difficulty
Low
ȑ
Time
50 min
&
Author
Kerstin Getto
lorem ipsum

Ingredients

Servings: 2
Makes:

0.5 bunch spring onion, sliced into rings
1 clove garlic
1 medium egg
1 as needed bread roll, stale
1 tin chickpeas, 450 grams (undrained weight)
1 tsp cumin
1 tsp mustard
100 grams flour
2 Tbsp sesame seeds
2 tsp tahini paste
200 grams firm tofu
200 grams quinoa
30 ml soy sauce
4 as needed mini cucumber
4 Tbsp olive oil
4 as needed vine tomatoes
5 Tbsp cold water
5 Tbsp olive oil
 to taste black pepper
1 juice of lemon
2 juice of lemons
 as needed oil, for frying
 pinch of sugar
 to taste sea salt


Instructions

STEP 1/7

Cook quinoa according to package instructions, break up with a fork and keep warm.

STEP 2/7

Cut tofu slices in half and marinate in soy sauce. Add the bread roll and sesame seeds to Braun’s MQ9 chopper accessory (350ml) and grind until fine. Spread the breadcrumbs onto a plate. Place flour and a whisked egg on separate plates.

STEP 3/7

For the hummus, add the chickpeas, olive oil, cold water, lemon juice, tahini paste, cumin, garlic clove and sea salt to Braun’s MQ9 all-in-one food processor with its chopping tool and purée until smooth.

STEP 4/7

Using Braun’s MQ9 all-in-one food processor with its slicing insert, dice the tomatoes, avocado, onion and jalapeño.

STEP 5/7

For the lemon dressing, add the lemon juice, garlic clove, olive oil, mustard, sugar, sea salt and pepper to the beaker and mix with Braun’s MQ9 hand blender.

STEP 6/7

Heat some oil in a non-stick frying pan. Coat the tofu slices in flour, then in the beaten egg and finally in the sesame breadcrumb mixture. Fry in the heated oil until golden brown.

STEP 7/7

Add 3-4 tbsp of hummus to each bowl and spread with the back of the spoon. Top with quinoa, cucumber and tomato slices. Add tofu slices and sliced spring onions, and drizzle with some dressing.


Note: The quinoa can easily be replaced with cooked bulgur or couscous.This recipe was prepared using Braun’s MultiQuick 9 hand blender with several accessories.
  1. Back to homepage
  2. Recipes
  3. Tofu Buddha Bowl

Tofu Buddha Bowl

Ȑ
Difficulty
Low
ȑ
Time
50 min
&
Author
Kerstin Getto
lorem ipsum
Servings:2
Makes:

Ingredients


0.5 bunch spring onion, sliced into rings
1 clove garlic
1 medium egg
1 as needed bread roll, stale
1 tin chickpeas, 450 grams (undrained weight)
1 tsp cumin
1 tsp mustard
100 grams flour
2 Tbsp sesame seeds
2 tsp tahini paste
200 grams firm tofu
200 grams quinoa
30 ml soy sauce
4 as needed mini cucumber
4 Tbsp olive oil
4 as needed vine tomatoes
5 Tbsp cold water
5 Tbsp olive oil
 to taste black pepper
1 juice of lemon
2 juice of lemons
 as needed oil, for frying
 pinch of sugar
 to taste sea salt

Instructions

STEP 1/7

Cook quinoa according to package instructions, break up with a fork and keep warm.

STEP 2/7

Cut tofu slices in half and marinate in soy sauce. Add the bread roll and sesame seeds to Braun’s MQ9 chopper accessory (350ml) and grind until fine. Spread the breadcrumbs onto a plate. Place flour and a whisked egg on separate plates.

STEP 3/7

For the hummus, add the chickpeas, olive oil, cold water, lemon juice, tahini paste, cumin, garlic clove and sea salt to Braun’s MQ9 all-in-one food processor with its chopping tool and purée until smooth.

STEP 4/7

Using Braun’s MQ9 all-in-one food processor with its slicing insert, dice the tomatoes, avocado, onion and jalapeño.

STEP 5/7

For the lemon dressing, add the lemon juice, garlic clove, olive oil, mustard, sugar, sea salt and pepper to the beaker and mix with Braun’s MQ9 hand blender.

STEP 6/7

Heat some oil in a non-stick frying pan. Coat the tofu slices in flour, then in the beaten egg and finally in the sesame breadcrumb mixture. Fry in the heated oil until golden brown.

STEP 7/7

Add 3-4 tbsp of hummus to each bowl and spread with the back of the spoon. Top with quinoa, cucumber and tomato slices. Add tofu slices and sliced spring onions, and drizzle with some dressing.

Notes

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