Our nutritionist provides this easy and delicious recipes to make Grilled tofu with zucchini and fennel
Practical information
- Total time: 35 min
- Preparation time: 35 min
- Number of people: 4
- Difficulty: Easy
- Cost: Economical
- Type of cooking: Sauté
- Type: Flat
- Category: Beverage
- Nutritional criteria: Antioxidant, Low calories, Detox, High in fiber, Gluten free, Lactose free, Egg free,
Preparation
- Immerse the quinoa in cold salted water, bring to the boil then lower the heat and cook for 10 minutes. Remove from the heat, cook for 5 minutes.
- Eliminate the ends of the zucchini, cut them into thin sticks. Salt and pepper lightly, add the quinoa and 1 tablespoon of olive oil.
- Cut the tofu blocks in half crosswise. Brush them with 2 tablespoons of olive oil, using a brush, salt and pepper lightly. Brown them in a non-stick pan, about 10 minutes until they are golden.
- Serve the tofu over the zucchini and quinoa mixture and sprinkle with sprigs of fennel.
Health tips
Tofu does not provide cholesterol or lactose: it is thus easy to digest and allows the body to devote itself to tasks other than digestion. For its part, quinoa is rich in trace elements, antioxidants and fibers that stimulate transit.
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