Arrosez le tofu ou le tempeh détaillé en cubes du jus du citron vert. Réserver.
Faites revenir quelques minutes l’oignon émincé dans l'huile d'olive chaude. Ajoutez la poudre de colombo, puis les petits pois, le chou-fleur détaillé en fleurettes, les olives vertes et l’eau. Incorporez le tofu ou le tempeh mariné, salez.
Faites mijoter pendant une vingtaine de minutes à feu doux en remuant régulièrement.
Retirez du feu, ajoutez l’huile 50 + Quintesens et les feuilles des tiges de coriandre ciselées.
Servez aussitôt.
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