Ingredients

For the bowl:

Firm tofu cut into cubes

1 case

of canola oil

1 cup

cooked quinoa according to package directions

1/2

red cabbage grated

1 / 2t

of shoots to your choice

1

beet, cooked and cut into cubes

1

grated carrot

1

avocado cut into 4 pieces

For the sauce:

1/4

of nutritional yeast

3 cases

of olive oil

1 case

of barley syrup

1 case

of lemon juice

3 cases

of cold water

2 cases

of tahini

2 cases

of light soy sauce

1 clove

garlic, crushed and finely chopped