Cut the tofu into medium-sized cubes, put in a bowl, season with salt and set aside for at least 15 minutes. Meanwhile, peel and finely chop the onion, coarsely chop the sweet potato and pumpkin. Soak the washed quinoa in water for 10 minutes.
Heat the coconut oil in a saucepan and fry the diced onion. When it becomes transparent, sprinkle with cinnamon. Now add the chopped potatoes and pumpkin and fry. Deglaze with the coconut milk and simmer for 15 minutes, add some salt and pepper.
Bring the vegetable broth to a boil and add the quinoa. Cook for 15 minutes. Leave to swell for 5 minutes without heat.
Now sprinkle the tofu cubes with starch and fry in a pan with coconut oil until crispy. Arrange the sweet potato and pumpkin stew with quinoa among the plates, garnish with radish sprouts and serve with crispy hot tofu cubes and quinoa.
Chili goes well with this dish.
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