Hokkaido ginger soup with candied pumpkin seeds
Step 1/4
- 180 g quinoa
Cook the quinoa
Step 2/4
- 45 g tofu
- 2 tbsp peri peri sauce
Marinade the tofu and grill it on the stove in a pan
Step 3/4
- 50 g canned chickpeas
- 1 tbsp parsley
- 1 tsp dried thyme
- 1 tbsp basil
Add the lemon, parsley, thyme, basil, chickpeas and a little salt to the quinoa and mix it up.
Step 4/4
- 225 g baby spinach
- 10 g cherry tomatoes
- 100 g red cabbages
Serve the tofu with the quinoa salad with a side of cherry tomatoes, chopped red cabbage and spinach
in Berlin