(Serves 2-3)


  • 1 cup quinoa (soaked and cooked previously) 
  • 200g organic hard natural tofu (GMO free)
  • ¼ cup white chia seeds
  • 1 avocado
  • 4 apricots
  • A handful fresh grass onion
  • A handful fresh raspberries
  • Ruccola leaves
  • Olive oil
  • Sea salt & black pepper

Lemon yogurt dressing: 

  • 5-6 tbsp plant natural yogurt (unsweetened)
  • ½ lemon (juice)
  • 2 tbsp olive oil
  • Sea salt & black pepper

Some of those mornings when you feel that one smoothie won't be enough to boost your energy, or when you feel a bit tired of the regular porridge, there are more options... Just cook a grain, make a simple fresh dressing as the yogurt lemon one, cut some avocado, green salad, fruits, berries and add some roasted tofu or even some beans!  A tip, it is good to soak and cook a larger batch of quinoa, millet, red rice...  when you prepare them for your meals, so you can store a part in a glass containers on the fridge and have them ready for your weekly brunches!

To make the chia tofu, cut the tofu block first transversally through the middle and then into some pieces as in the photo above. Pour some olive oil on a plate and the chia seeds in another plate or parchment papper. Dip/brush the tofu pieces (both sides) into the plate with oil and then press just one side into the plate with the chia seeds. Cook in a pan two minutes (each side) until golden.

To make the dressing, add the natural yogurt, lemon juice, olive oil, salt and pepper in a bowl and combine with a spoon or fork. 

To make the salad, cut the avocado in two halves. Chop thinly the grass onions, (you can also add fresh herbs as basil, coriander, mint...). Clean the berries and cut the apricots in slices. Now add some spoons of quinoa and a handful of ruccola leaves on the plates. Place the chia tofu, avocado, fruits and spread some grass onion and herbs on the top. Pour a couple of spoons of lemon yogurt dressing, sprinkle some sea salt and black pepper on the top. And the last but better part... Get ready to eat!.