Ingredients
400 g tofu
Herb oil
Ingredients
300 ml olive oil
6 tbsp fresh herbs, finely chopped (I used parsley, coriander, basil, chives and a tiny bit of rosemary, but which herbs you use is optional)
1 tsp Grænmetisblanda seasoning, from Mabruka (if you don’t live in Iceland you can use some nice veggie seasoning)
1 tbsp capers
1/2 red onion
2 garlic cloves
1/2 lemon, juice
salt and black pepper
Method
Rinse and chop the red onion, garlic and herbs. Put everything in a blender and mix.
Cut the tofu into rather thin slices (1-1½ cm). Toss the tofu in the herb oil and let it marinate for at least 4 hours. Make sure you set aside 2 tbsp of herb oil for the quinoa and salsa.
Fry the tofu on a griddle pan until it’s browned and lovely.
Quinoa
Ingredients
200 g quinoa
400 ml water
1/2 onion, finely chopped
1 tbsp lemon seasoning, from Mabruka (if you don’t live in Iceland you can just use some nice lemon seasoning)
1/3 cucumber
3 tomatoes
1 tbsp herb oil
salt and black pepper
Method
Chop the onion finely. Wash the quinoa under running water for about a minute.
Fry the onion and quinoa for a bit in a sauce pot and then add the water. Let it simmer for 15-20 minutes. Drain and add the lemon seasoning.
Remove the seeds from the cucumber before cutting it into small cubes. Cut the tomatoes into cubes as well. Add both to the quinoa along with 1 tbsp of the herb oil. Season with salt and black pepper and blend well.
Salsa
Ingredients
4 tomatoes
1/4 red onions
1 tbsp herb oil
1 tbsp capers
1 tbsp lemon juice
1/2 tsp lemon zest
Method
Zest the lemon and squeeze it for juice.
Rinse and chop the red onion finely.
Cut the tomatoes into cubes.
Mix everything together.
Arrange the tofu, quinoa and salsa nicely on a plate. Serve with green salad.
This recipe is sponsored by Mabruka.
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