Cook quinoa according to package instructions, break up with a fork and keep warm.
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.
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.
Using Braun’s MQ9 all-in-one food processor with its slicing insert, dice the tomatoes, avocado, onion and jalapeño.
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.
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.
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.
Cook quinoa according to package instructions, break up with a fork and keep warm.
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.
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.
Using Braun’s MQ9 all-in-one food processor with its slicing insert, dice the tomatoes, avocado, onion and jalapeño.
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.
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.
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.
