Wrap the tofu in kitchen paper and squeeze then cut into 2 cm cubes.

Peel and press the garlic.

Add the maple syrup, water, soy sauce, lemon juice, harissa, olive oil, salt and pepper to the garlic and stir everything well.

Pour in the tofu, stir carefully and let steep for 10 minutes.

Cook the Qunioa al dente according to the instructions on the packet.

Wash broccoli and cauliflower and cut into florets.

Wash parsley, shake dry and chop.

Put the tofu with the marinade in a hot pan and fry all over.

Add cauliflower and broccoli and fry.

Add the almonds, dates and lime juice and season everything with salt and pepper, then add the quinoa & parsley.