Informations supplémentaires
30 min.
|
561 kcal
|
easy
|
|
Printable version
1. Prepare the tofu
Preheat the oven to 425°F. Place the pretzels in a bowl and crush them as finely as possible. Children will enjoy this step. Place the sauce mixture in another bowl. Set aside 2 2P | 3 3P tbsp of sauce for step 4. Cut the tofu into rectangles. Cover with the sauce, then coat with the pretzels. Place on a baking sheet lined with baking paper. Bake in the oven for 10-12 minutes.
2. Cook the quinoa
Bring a small pot of water to a boil. Pour in the quinoa and cook for 8-10 minutes. Drain and rinse under cold water to cool.
3. Setup
Cut the apple into small cubes. Thinly slice the cucumber and onion.
4. Make the salad and the sauce
Toss the arugula with the quinoa, apple, cucumber, onion and crumbled feta. Whisk the rest of the sauce with the maple syrup, 2 tbsp. of red wine or cider vinegar and 1/4 2P | 1/3 3P cup of oil**. Add salt and pepper to taste.
5. Plate your dish
Serve the salad and tofu in a bowl and garnish with the sauce. Bon appétit!
300gTofu
1unitMini pretzels
80mlWhite Quinoa
120mlSauce Mix(sour cream,dijon mustard)
2unitLebanese Cucumber(s)
1unitCortland Apple(s)
40gArugula
40gFeta Cheese
0.5unitRed Onion(s)
20mlMaple Syrup
What you need
sheet pan, pot, strainer, bowls
561 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
76g
25%
fat
19g
29%
cholesterol
24mg
8%
fiber
9g
36%
protein
28g
saturated
7g
35%
sodium
913mg
38%
sugar
20g
trans
0g