Informations supplémentaires
35 min.
|
691 kcal
|
easy
|
|
Printable version
1. Cook the corn and the quinoa
Bring a pot of water to a boil. Cook the corn for 5-6 minutes. Retirer. Add the quinoa, and cook for __10-12 minutes_. Drain and set aside.
2. Setup
Chop the garlic, the cilantro, the parsley and the red onion. Zest the lime and cut it in half. Cut the tofu into cubes. Make ribbons with the zucchini using a vegetable peeler. Remove the corn kernels off the cob using a knife.
3. Make the sauces
In a bowl, combine the parsley, half of the cilantro, the garlic, the lime zest, the juiceof half a lime, th honey and 1/3 2P | 1/2 3P cup of olive oil. Season with salt and pepper. In another bowl, combine the yogurt with the guacamole, the rest of the cilantro and the juice of half a lime.
4. Cook the skewers
Thread the tofu cubes onto the skewers with the zucchini ribbons in a serpentine pattern. Kids can help with this step. In a skillet over medium-high heat, add a drizzle of oil. Cook the skewers 2-3 minutes on each side.
5. Make the quinoa salad
In a bowl, combine the quinoa with the chopped onion, the corn and half of the olive oil sauce.
6. Plate your dish
Serve the tofu skewers with the quinoa and the creamy avocado sauce. Garnish the skewers with the rest of the olive oil sauce. Bon appétit!
300gTofu
1unitCorn Cob(s)
1unitGuacamole
1unitCoriander and Parsley
1unitLime
1unitGreek Yogourt 2%
6unitWooden Skewers
140gWhite Quinoa
1unitRed Onion(s)
2unitGarlic Clove(s)
2unitHoney
1unitZucchini(s)
What you need
Pot, pan, bowls, strainer.
691 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
81g
27%
fat
31g
48%
cholesterol
3mg
1%
fiber
12g
48%
protein
32g
saturated
5g
25%
sodium
70mg
3%
sugar
20g
trans
0g