Instructions
Follow the steps and taste along the way.
Prepare the beetroot
Preheat the oven to 210 °C. Cut the beetroot into roughly 2 cm cubes and toss with 15 ml olive oil, 1 g salt and the ground caraway. Spread it out in a single layer on a baking sheet.
Roast the beetroot and cook the quinoa
Roast the beetroot for 35 to 40 minutes, turning it halfway through. It should be tender when pierced with a knife and lightly caramelised at the edges. Rinse the quinoa in a fine-mesh sieve, then put it in a saucepan with 360 ml water and 0.5 g salt. Bring to a boil, cover and simmer over low heat for 15 minutes. Remove from the heat and leave covered for 5 minutes, then fluff with a fork.
Sear the tofu and toast the seeds
Pat the tofu dry and cut it into cubes. Heat the remaining 5 ml oil in a frying pan and sear the tofu for 6 to 8 minutes, turning it occasionally so the edges become golden. Then toast the pumpkin seeds in a small dry pan, stirring constantly, for 2 to 3 minutes, until fragrant and beginning to pop gently.
Make the dressing
Finely grate a little zest from the orange and squeeze out 50 ml juice. In a bowl, whisk together the tahini, orange juice, lemon juice, crushed garlic and 30 ml water until smooth. If the dressing is thick, add another 5 ml water. Taste and adjust with the remaining 0.5 g salt.
Assemble the bowls
Divide the quinoa among three bowls and add the roasted beetroot and seared tofu. Drizzle with the orange-tahini dressing and sprinkle with the pumpkin seeds and finely chopped parsley. Serve warm.
