Let’s celebrate the end of summer and the beginning of this collaboration dedicated to beauty in all its forms with a fresh, healthy and gluten-free recipe: a delicious quinoa tofu tabbouleh!
A beauty food blog created by a beauty therapist can only confirm its direction and the fulfilment of a dream to develop and photographing recipes for an Italian company such as [ comfort zone ]. This brand does understand the importance of a plant-based and gluten-free diet as a source of health and beauty to better reflect the sense of harmony and well-being.
[ comfort zone ] has a very clear philosophy with which I agree: the concept of beauty that unmistakably likens “beautiful” with “good”. And if this is the future, I am sure!
Name it as you prefer (tabbouleh, tabouleh or tabuli), but be aware that it is a Lebanese salad originally made with bulgur and a lot (really a lot!) of parsley.
This is a gluten-free version, so I used quinoa and I added goji berries, fresh chilli, ginger and tofu.
Of course, you can adapt the recipe to your needs and prepare a more rapid and simple version of it eliminating tofu or replace it with other proteins or substituting quinoa with bulgur or couscous.
Quinoa is not technically a cereal grain (is more like a spinach or a beetroot!) and it does not contain gluten and is suitable for celiacs. It ‘also a great source of protein, carbohydrates, fiber, minerals, antioxidants and essential amino acids. In other words, it’s a superfood!
Quinoa is available in three varieties (white, red and black) and must necessarily be washed with cold water to remove the saponin, a bitter substance that covers the seeds.
How to cook quinoa
Pour the quinoa into a strainer and rinse for 2-3 minutes to remove the saponin.
Place quinoa into a pot, add boiling water and cook until absorbed (about 15 minutes).
Water must be twice the volume of quinoa: i.e. 1 cup quinoa – 2 cups boiling water.
Quinoa is ready when it has doubled in volume, water has evaporated and the seeds are translucent.
Some important information about the properties and the use of tofu in cooking.
Tofu is made by curdling soy milk and it’s NOT cheese.
Do not eat firm tofu straight from the package.
Rinse tofu with cold water, and then pressed to remove water present in the dough.
There are tofu-presses on the market (which I don’t have), but you can make your own homemade tofu press with kitchen towels and whatever heavy comes your hand!( see photo )
After this detailed description of the cooking procedures, it’s finally time for the recipe!
This QUINOA TOFU TABBOULEH is
rich in vitamin C, vitamin A, proteins and fibers
a recipe specially created to make the skin more toned (proteins) and encourage the production of collagen (vitamins)
rich in fresh vegetables, herbs and spices
healthy, light and fresh
easy and quick to prepare
perfect as lunch takeaways
dairy-free, egg-free and butter-free
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QUINOA TOFU TABBOULEH
For the quinoa tabbouleh
- 3.5 oz fresh parsley leaves
- 3 Tbsp quinoa*
- 3/4 cup chopped tomatoes
- scant 1/2 cup chopped carrots
- 1/3 cup diced cucumber
- 1 Tbsp goji berries - optional
- 1 red spring onion - about 2 oz
- 2 Tbsp fresh lemon juice
- 1 Tbsp extra virgin olive oil - sesame oil or grapeseed oil
- 1 tsp fresh grated ginger
- 1/2 cup mint leaves
- 6 small mint sprigs for garnish
- 1 tsp salt
- sliced fresh chili pepper to taste
For the marinated tofu
- 1.4 oz tofu
- 1 tsp fresh lemon juice
- 1 tsp tamari - soy sauce or balsamic vinegar + a pinch of salt
- 1/2 tbsp extra virgin olive oil or sesame oil
- 1/2 tbsp rice syrup or agave - or honey if not vegan
- 1/2 tsp sesame seeds - optional
- scant 1/4 tsp grated ginger - or to taste
Drain and dry the tofu stick (see note)**
For the quinoa tabbouleh
- Place the quinoa in a sieve and rinse well with cold water.
- Pour the quinoa into a saucepan with about double the volume of boiling water. Cover, bring to a boil and let it simmer for 15 minutes. Cook until the water has been evaporated, the quinoa is fluffy and the seeds are translucent. Let it set covered for another 10 minutes while you prepare the vegetables.
- Wash, clean and chop all the vegetables.
- Coarsely chop parsley and mint leaves.
- Mix parsley, mint, tomatoes, cucumber, spring onions, goji berries, carrots and grated ginger in a large bowl, add quinoa at room temperature and drizzle with olive oil and lemon juice then season with salt.
- Store in the fridge while you prepare the tofu.°
For the marinated tofu
- Cut the drained tofu stick into very small cubes and place it in a small bowl with lemon juice. Let it marinate while you prepare the sauce.
- In a small mixing bowl, whisk together tamari, rice syrup or agave, grated ginger and sesame seeds and set aside.
- Coat a small nonstick saucepan with olive or sesame oil, add the tofu cubes and let cook for 2-3 minutes on both sides. Lower the heat if necessary to prevent burning. Remove from the heat, add the sauce and stir to coat.
- Remove the quinoa tabbouleh from the fridge, place marinated tofu cubes on top and garnish with mint spring and sliced chili peppers.
- Serve immediately.
Tofu should always be cooked and never eaten straight from the package.
*Replace with cous cous or bulgur (not gluten-free)
**To drain and dry the tofu completely, place the tofu block on a thick towel, fold it with another clean towel then top with few small plates or anything quite heavy.
Let it sit for 30-60 minutes or overnight then marinate according to the recipe. (See photo)