First wash the quinoa and boil it with water and 1g salt. Next, clean the cauliflower. Then put it in a pot with a little water and cook it until al dente. Leave the quinoa and cauliflower to cool.
Now you can finely chop the mango, chicory and lemon zest and mix with lemon juice, a little water, the remaining salt, coriander, turmeric and cumin and half of the coconut oil or puree into a sauce.
Cut the tofu into nice cubes and marinate with the sauce and half the grated coconut. Now mix the V-Complete with the cooled quinoa, the remaining coconut oil and the coconut flakes.
You are ready to serve. Bon appétit.