Quinoa, chickpea and tofu salad

Marinate the tofu to taste and leave it overnight or at least half a day. In my case I did it with soy sauce, lemon juice, EVOO, fresh onion, garlic and salt. Stir it for a few minutes in a frying pan, add the chickpeas, remove and let it cool.

Chop the tomato in a bowl and add the corn and quinoa.

Then add the previous chickpeas and tofu.

Add EVOO, salt and vinegar and stir everything.

Once this is done, add the rest of the ingredients: white asparagus, roasted peppers, hard-boiled egg and olives. In my case I did it at the end to give it a decorative touch.

Allow to cool in the refrigerator

Enjoy this delicious and fresh salad 🥗😋!