Harvest Tofu Quinoa Salad with Maple Tahini Dressing

Lunch just got a major flavor upgrade! This sweet n' salty tofu quinoa salad packs all the fun textures you crave plus a nice plant protein punch. Hearty quinoa, gorgeous golden tofu, crisp celery, chewy dates, and sweet tart apples all bathed in the most delish, creamy maple tahini sauce...YUM! Done in 30 minutes and leftovers taste fab.

Are we still into quinoa orrr? It feels like quinoa hit the big screens in 2016 and has [kinda] made a comeback? Rhetorical question. Trendy or not, I'm enamored with this complete little protein pseudograin for filling lunches and beyond.

This gem of a salad is one for the books. I could NOT stop shoving forkful after forkful into my pie hole and was tickled pink to eat it for lunch the next day.

From my herby zucchini quinoa salad with chickpeas and feta to my black bean quinoa salad with cilantro lime dressing, I think we can agree she's is a delightfully nourishing blank canvas. To quinoa!

Let's make it!

Make this and tell me you don't feel the same level of adoration.

Harvest Tofu Quinoa Salad with Maple Tahini Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

• Author: Alexis Joseph, MS, RD
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4-5 servings 1x
• Category: Salads
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

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Description

Lunch just got a major flavor upgrade! This sweet n' salty tofu quinoa salad packs all the fun textures you crave plus a nice plant protein punch. Hearty quinoa, gorgeous golden tofu, crisp celery, chewy dates, and sweet tart apples all bathed in the most delish, creamy maple tahini sauce...YUM! Done in 30 minutes and leftovers taste fab.

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Ingredients

Units USM Scale 1x2x3x

For the tofu quinoa salad:

• ⅔ cup uncooked quinoa (or 2 cups cooked quinoa)
• 16 oz super firm "pressed" tofu (or extra firm tofu, drained and pressed), cubed
• 1 tbsp extra virgin olive oil
• 1 tsp kosher salt
• ½ tsp garlic powder
• ½ cup chopped celery
• ⅓ cup chopped shallot
• 1 medium sweet crisp apple, like Fuji, chopped
• 2-3 Medjool dates, pitted and chopped
• 2-3 tbsp roasted salted pepitas or chopped pecans, for topping (optional)

For the maple tahini dressing:

• 3 tbsp extra virgin olive oil
• 3 tbsp tahini
• 2 ½ tbsp maple syrup
• 1 ½ tbsp Dijon mustard
• 1 ½ tbsp apple cider vinegar
• ¾ tsp kosher salt
• ¼ tsp ground black pepper
• 2 tbsp water

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Instructions

1. Place ⅔ cup quinoa and 1 cup water in a medium pot. Bring to a boil and simmer, covered, for 15 minutes or until water is absorbed. Transfer to a medium mixing bowl to cool (I like to refrigerate).
2. Meanwhile, place cubed tofu in a large mixing bowl. Toss with olive oil, salt, garlic powder and a pinch of pepper. Air fry at 375F for 10-15 min, tossing halfway. (Or pan sear in a large skillet over medium heat or about 10 minutes, until browned on all sides.) Transfer back to same mixing bowl to cool.
3. While tofu cooks, whisk all dressing ingredients except water in a small bowl until smooth. Whisk in water.
4. To bowl with tofu, add cooled quinoa, apples, celery, dates, and shallots. Add dressing and toss to combine.
5. Serve topped with pepitas/pecans for crunch if you like plus a sprinkle of dried or fresh parsley for a pop of color if you have it. Store leftovers in the fridge for up to 4 days. It's delish warm, room temp or cold!

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Notes

You can also make quinoa in Instant Pot. Place ⅔ cup quinoa and 1 cup water in pot and cook on manual for just 1 minute. Let pressure release naturally until valve drops, or about 15 minutes.