Ingredients
- 200 g red quinoa
- 2 shallots, chopped
- 25 g salted butter
- ½ litre of broth
- 10 cl Pinot Blanc
- 2 tbsp dried porcini mushrooms
- 10 cl coconut milk
- 100 g tofu
- 1 tbsp olive oil
- 2 pinches brown sugar
- Bertrand salt
- Fresh basil to serve
Instructions
- Rinse the quinoa and cook it over high heat with the Pinot Blanc and the broth for 15 minutes until most of the liquid has been absorbed or evaporated.
- Add the shallots, porcini mushrooms and coconut milk and cook for another 5 – 8 minutes. When cooked, season with salt and pepper.
- Dice the tofu and caramelise it in the olive oil, brown sugar and Bertrand salt for a few minutes until golden and nicely caramelised.
- Serve in a soup plate with the tofu placed on top, along with some basil leaves and a little coconut milk.
