Buddha Bowl with Hummus and Baked Tofu

Soak the quinoa in cold water for about 10 minutes. Then drain, add to 300 ml of boiling salted water, and simmer over low heat for about 15 minutes. Turn off the stove and let the quinoa rest for another 15 minutes.

Cut the smoked tofu into cubes, place on a baking sheet lined with parchment paper, and bake in the preheated oven at 200 °C for about 20 minutes. Turn halfway through so that the tofu becomes crispy on all sides.

Cut the red cabbage into fine strips. Halve the avocado, remove the pit, and scoop out the flesh with a spoon, then cut into slices or cubes. Dice the cucumber as well and quarter the cherry tomatoes.