Tofu Salad With Quinoa Recipes

TOFU SALAD WITH QUINOA

Steps:

• Bring water and quinoa to a boil in a medium saucepan. Reduce heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally.
• Meanwhile, place a steamer basket into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add edamame, cover, and steam until tender, 2 to 6 minutes. Place edamame into a large bowl with tofu; add soy sauce and mustard. Mix in cooked quinoa and serve warm or chilled.

QUINOA TOFU SALAD

Steps:

• Mix together the chili, lemon juice and zest and pour over the tofu.
• Place the quinoa in a large dry pan and heat until it begins to pop.
• Add enough water to cover the quinoa by an inch and bring to a boil. Reduce heat and simmer for 7 minutes. Add the soy bean and green beans/mange tout and simmer for a further 3 minutes.
• Drain the quinoa and rinse well with cold water.
• In the now empty pan, place the tofu and dry fry until brown and crispy.
• Serve the quinoa with the tofu on top and if desired a drizzle of soy sauce for flavor.

QUINOA TABBOULEH SALAD

Steps:

• Bring broth and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 15 minutes.
• Combine cucumber, tomatoes, parsley, green onions, mint, and garlic in a large bowl. Add quinoa, olive oil, lemon juice, and salt to cucumber mixture; toss to combine. Cover the bowl with plastic wrap and refrigerate until flavors combine, at least 1 hour.

KALE AND QUINOA SALAD WITH TOFU AND MISO

Steps:

• In a small saucepan, combine the quinoa with 3/4 cup water. Bring to a boil over high heat, then cover and cook over medium-low until the water is absorbed, 10 to 12 minutes. Turn off the heat and let sit for 10 minutes. Fluff it with a fork.
• Meanwhile, in a large bowl, whisk together the vinegar, miso, mirin, sesame oil, 2 tablespoons grapeseed oil and 1/2 teaspoon sriracha. Stir in the ginger.
• Add the kale, massage it with the dressing and set aside to marinate. Spoon the cooked quinoa onto the kale and toss to coat.
• In a nonstick skillet, heat the remaining 4 tablespoons grapeseed oil over medium. When the oil shimmers, cook the tofu, turning occasionally, until crisp on all sides, about 15 minutes. Transfer to a paper towel-lined plate to absorb any excess oil, then scatter it over the kale salad. Drizzle lightly with sriracha and honey and serve immediately.

TOFU SALAD

Steps:

• Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.