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Vegetarian buddha bowl: quinoa, marinated tofu, crunchy vegetables, tahini and soy vinaigrette |
Salted
Very easy and fresh recipe. perfect for week ends afternoons on the terrasse.
This recipe can be adapted depending on what you have at home, so feel free to use other toppings.
Ingredients
Recipe for 12 tapasToppings
Marinated tofu
Quinoa
Dressing
Preparation time: 40 min
Preheat your Oven at 400 °F
-
Prep
Wash the lime, remove the zest, then squeeze to extract the juice. Mix all the ingredients for the dressing and set aside in the refrigerator.
Wash the Lebanese cucumbers and tomatoes, then cut them into cubes.
Blanch the soybeans for 3 minutes in boiling salted water.
Remove the leaves from the cilantro (washed) and chop them coarsely.
Grate the fresh ginger, peel and finely chop the garlic.
Cut the green onions into wedges.
Peel and dice the sweet potato, then bake it in the oven with a drizzle of olive oil, salt, and pepper. Make sure it browns nicely.
-
Quinoa
Pour the quinoa into a saucepan and add almost twice its volume in water. Bring to a boil, reduce the heat, cover, and cook over low heat until the water is absorbed, about 10 to 15 minutes. Turn off the heat, cover, and let stand for another 10 minutes. Let cool.
-
Marinated tofu
In a bowl, mix the tofu with all the marinade ingredients and leave in the refrigerator for 15 minutes.
Fry the tofu in a pan with the marinade.
-
Dressing your plates
Place the quinoa salad in the bottom of a deep plate, ensuring there is a good amount, drizzle generously with vinaigrette, and arrange the garnishes attractively here and there.
Finish with a little more vinaigrette if you have any left over.
This recipe can be adapted depending on what you have at home, so feel free to use other toppings.
Class with similar recipe
FAMOUS FANCY TAPAS
A glass of wine or sparkling wine offered!
- Vegetarian Buddha Bowl: quinoa, marinated tofu, crunchy vegetables, tahini and soy vinaigrette |
- Peruvian shrimp ceviche, lime juice, puffed rice chips, fresh cilantro |
- Tuna onigiri, Japanese mayonnaise, bonito flakes, and furikake |
- Duck breast tartare with roasted hazelnuts, Kalamata olives, and marinated red onions |
- Almond biscuit, fresh raspberries, dark chocolate ganache |
FAMOUS FANCY TAPAS
A glass of wine or sparkling wine offered!
- Vegetarian Buddha Bowl: quinoa, marinated tofu, crunchy vegetables, tahini and soy vinaigrette |
- Peruvian shrimp ceviche, lime juice, puffed rice chips, fresh cilantro |
- Tuna onigiri, Japanese mayonnaise, bonito flakes, and furikake |
- Duck breast tartare with roasted hazelnuts, Kalamata olives, and marinated red onions |
- Almond biscuit, fresh raspberries, dark chocolate ganache |
FAMOUS FANCY TAPAS
A glass of wine or sparkling wine offered!
- Vegetarian Buddha Bowl: quinoa, marinated tofu, crunchy vegetables, tahini and soy vinaigrette |
- Peruvian shrimp ceviche, lime juice, puffed rice chips, fresh cilantro |
- Tuna onigiri, Japanese mayonnaise, bonito flakes, and furikake |
- Duck breast tartare with roasted hazelnuts, Kalamata olives, and marinated red onions |
- Almond biscuit, fresh raspberries, dark chocolate ganache |
FAMOUS FANCY TAPAS
A glass of wine or sparkling wine offered!
- Vegetarian Buddha Bowl: quinoa, marinated tofu, crunchy vegetables, tahini and soy vinaigrette |
- Peruvian shrimp ceviche, lime juice, puffed rice chips, fresh cilantro |
- Tuna onigiri, Japanese mayonnaise, bonito flakes, and furikake |
- Duck breast tartare with roasted hazelnuts, Kalamata olives, and marinated red onions |
- Almond biscuit, fresh raspberries, dark chocolate ganache |
COCKTAILS & TAPAS EVENINGS
Cocktail and tapas classes !
- Vegetarian Buddha Bowl: quinoa, marinated tofu, crunchy vegetables, tahini and soy vinaigrette |
- Peruvian shrimp ceviche, lime juice, puffed rice chips, fresh cilantro |
- Tuna onigiri, Japanese mayonnaise, bonito flakes, and furikake |
- Duck breast tartare with roasted hazelnuts, Kalamata olives, and marinated red onions |
- Almond biscuit, fresh raspberries, dark chocolate ganache |
COCKTAILS & TAPAS EVENINGS
Cocktail and tapas classes !
- Vegetarian Buddha Bowl: quinoa, marinated tofu, crunchy vegetables, tahini and soy vinaigrette |
- Peruvian shrimp ceviche, lime juice, puffed rice chips, fresh cilantro |
- Tuna onigiri, Japanese mayonnaise, bonito flakes, and furikake |
- Duck breast tartare with roasted hazelnuts, Kalamata olives, and marinated red onions |
- Almond biscuit, fresh raspberries, dark chocolate ganache |
FAMOUS FANCY TAPAS
A glass of wine or sparkling wine offered!
- Vegetarian Buddha Bowl: quinoa, marinated tofu, crunchy vegetables, tahini and soy vinaigrette |
- Peruvian shrimp ceviche, lime juice, puffed rice chips, fresh cilantro |
- Tuna onigiri, Japanese mayonnaise, bonito flakes, and furikake |
- Duck breast tartare with roasted hazelnuts, Kalamata olives, and marinated red onions |
- Almond biscuit, fresh raspberries, dark chocolate ganache |
COCKTAILS & TAPAS EVENINGS
Cocktail and tapas classes !
- Vegetarian Buddha Bowl: quinoa, marinated tofu, crunchy vegetables, tahini and soy vinaigrette |
- Peruvian shrimp ceviche, lime juice, puffed rice chips, fresh cilantro |
- Tuna onigiri, Japanese mayonnaise, bonito flakes, and furikake |
- Duck breast tartare with roasted hazelnuts, Kalamata olives, and marinated red onions |
- Almond biscuit, fresh raspberries, dark chocolate ganache |
FAMOUS FANCY TAPAS
A glass of wine or sparkling wine offered!
- Vegetarian Buddha Bowl: quinoa, marinated tofu, crunchy vegetables, tahini and soy vinaigrette |
- Peruvian shrimp ceviche, lime juice, puffed rice chips, fresh cilantro |
- Tuna onigiri, Japanese mayonnaise, bonito flakes, and furikake |
- Duck breast tartare with roasted hazelnuts, Kalamata olives, and marinated red onions |
- Almond biscuit, fresh raspberries, dark chocolate ganache |
FAMOUS FANCY TAPAS
A glass of wine or sparkling wine offered!
- Vegetarian Buddha Bowl: quinoa, marinated tofu, crunchy vegetables, tahini and soy vinaigrette |
- Peruvian shrimp ceviche, lime juice, puffed rice chips, fresh cilantro |
- Tuna onigiri, Japanese mayonnaise, bonito flakes, and furikake |
- Duck breast tartare with roasted hazelnuts, Kalamata olives, and marinated red onions |
- Almond biscuit, fresh raspberries, dark chocolate ganache |
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