Informations supplémentaires
30 min.
|
678 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 425 ° F. Chop the cilantro. Slice the radishes and the jalapeño. Cut the lime into quarters.
2. Cook the tofu
In a bowl, break the tofu into pieces. Add the chipotle powder (Spicy, to taste!), the cornstarch and a drizzle of olive oil. Mix well and season with salt and pepper. Spread on a baking sheet. Bake for 15-18 minutes.
3. Cook the quinoa
Rinse the quinoa. Bring a pot of water to a boil. Pour the quinoa and cook 14-15 minutes until tender. Drain. Once cooked, mix with the corn.
4. Make the sauce
In a bowl, combine the sour cream, the mayonnaise and the juice of half a lime.
5. Plate your dish
Serve the corn quinoa with the crispy tofu pieces. Garnish with the radishes, the jalapeño, the chopped cilantro, the sauce, the remaining lime wedges and the crumbled feta. Otherwise, leave everything in the center of the table and let everyone help themselves.
250mlWhite Quinoa
50gFeta Cheese
1unitCorn Kernels
0.5unitCilantro
2unitSour Cream
20mlMayonnaise
1unitLime
10mlGround Chipotle
3unitRadishes
1unitJalapeño(s)
300gTofu
30mlCornstarch
What you need
Baking sheet, cooking paper, pot, bowls.
678 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
85g
28%
fat
26g
40%
cholesterol
31mg
10%
fiber
10g
40%
protein
32g
saturated
8g
40%
sodium
317mg
13%
sugar
5g
trans
0g