For the Mediterranean mix, mix well the red Thai curry paste with the soy sauce and marinate the tofu slices in it.
Wash the zucchini, dry and cut with a spiral cutter (or alternatively peeler) with the peel into wide strips. Sauté in a little olive oil (but they should not get too dark) and season with salt and pepper.
Lift the tofu slices out of the marinade and fry them in plenty of olive oil. Pour on the remaining marinade and place on top of the zucchini “noodles”.
Season the minute steaks with salt and pepper and also fry until desired doneness.
Drizzle the hummus on the plate with olive oil and decorate with pomegranate seeds and cucumber slices. Serve with pickled ginger.
Preparation Tip:
If you like it spicier, you can spice up the marinade with chili!
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