Probably our No. 1 salad these days. I took a liking to it during my last weeks in Germany and was delighted to find out that Karl shared my taste for tofu-mustard dressing which pairs exceptionally well with the white quinoa. Instead of baby spinach you can use any other type of tender salad greens. The fried tofu on top is optional, I came up with that as you don’t need a whole package for the dressing; there’s always leftover tofu. Karl is crazy about it, but I’m not crazy about frying it up. But it does make an excellent addition to this little summer number. On another, albeit food-related note: Tomorrow I will taste the famed Maryland Blue Crab for the first time, as we go out to a festive crab hammering in celebration of my birthday. I’ll try and take some pictures for all you readers back home and elsewhere who also never picked a crab apart by hand (or by any other means).
Here’s what you need for two:
50g tofu (firm of you want to fry some up, soft if you don’t)
2 Tbsp water
2 Tbsp lemon juice
1 tsp mustard
1 tsp maple sirup
Salt & pepper
3 Tbsp rape seed oil
4.25oz white quinoa
Baby spinach or similar
Toasted sesame oil
In a blender, mix all ingredients from tofu to rape seed oil. Alternatively, fill in a bell jar and shake vigorously until blended.
Cut whatever leftover tofu you have into cubes and marinate in sesame oil, some cayenne pepper & curry powder and salt or whatever spices you prefer.
Bring quinoa to boil in 200ml water and cover, simmering for 12 minutes over low heat. Take off heat, wrap pot in a blanket and let sit for 20 minutes. Let cool down for a little bit before mixing with spinach. Add dressing and serve with fried tofu on top.