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.
Ingredients
Units
Scale
For the tofu quinoa salad:
- 2/3 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
- 1/2 tsp garlic powder
- 1/2 cup chopped celery
- 1/3 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 1/2 tbsp maple syrup
- 1 1/2 tbsp Dijon mustard
- 1 1/2 tbsp apple cider vinegar
- 3/4 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 tbsp water
Instructions
- Place 2/3 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).
- 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.
- While tofu cooks, whisk all dressing ingredients except water in a small bowl until smooth. Whisk in water.
- To bowl with tofu, add cooled quinoa, apples, celery, dates, and shallots. Add dressing and toss to combine.
- 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!
Notes
You can also make quinoa in Instant Pot. Place 2/3 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.