This recipe for Quinoa & Tofu Salad with an Oil Free Zesty Basil Dressing is one of my favourites. It makes a great work or school lunch. This Quinoa & Tofu Salad is a great crowd pleaser making it the perfect salad to make and take to barbecues and picnics.

If you’re vegan or gluten free or have any dietary restrictions, you know that being invited to Summer barbeques means taking your own food or risk going hungry. I always take something to share, even after the ‘what do I bring?’ ‘Oh nothing, everything is sorted!’ conversation has taken place. You know the one!

I like to make this Quinoa & Tofu Salad because it’s so tasty and filling. Adding tofu to a salad makes it a complete meal. If there is nothing else for me to eat, I won’t go hungry. My friends and family welcome an extra salad, because let’s face it, when catering for others we all worry about running out of food!

Alternatively, if you find yourself having to cater to a vegan and you don’t know what to cook I guarantee they’ll be delighted by your thoughtfulness and kitchen prowess when presented with this delicious salad.

Ingredients for Quinoa & Tofu Salad

Tofu:

• Firm Tofu – To press tofu, use a tofu press. Or wrap in a clean cheesecloth and rest a weight on top, I use a couple of cans of beans, place it all in a container to catch the liquid and put the whole lot in the fridge for about 30 minutes to press. Pressing the tofu allows it to fully soak up the flavours of the marinade.
• Tamari – Or Soy Sauce, use gluten free if needed.
• Lemon Juice – Freshly squeezed is best.
• Paprika, Garlic Powder and Onion Powder – Combined with the tamari and lemon juice, these spices make a flavourful marinade for the tofu. Use the quantities in the recipe as a guide, changing to suit your tastes. Use different herbs or spices, try smoked paprika!

Zesty Basil Dressing:

• Fresh Basil – There is no substitute for fresh basil in this dressing!
• Lemon Juice – Again freshly squeezed is best!
• Wholegrain Mustard – My favourite type of mustard, the partially ground mustard seeds really pack a punch!
• Lemon Zest – Puts the zesty in Zesty Basil Dressing.
• Maple Syrup – A little bit of sweetness helps to balance the flavours.
• Garlic – Never too much! If you don’t eat garlic give asafoetida a try, it makes a great flavour substitute and it’s fructose free for those who can’t have fructose.
• Salt – Optional and to taste.

Other Ingredients:

• Quinoa – Cook quinoa according to the directions on the packet. Cooked quinoa freezes well, I often cook double and freeze half for later.
• Tomatoes, Cucumbers and Mixed Lettuce Leaves – Naturally! Of course you can change it up and add whatever salad veg you like!
• Edamame – I am a bigtime edamame cheat and buy them prepared and frozen from the supermarket! Check out this Better Homes and Gardens article for tips on how to cook your own.

For more delicious salads try this

• roasted beetroot salad + tahini orange dressing

CONTACT

If you have any comments or questions on how to make this, please leave a comment in the comments section below!

I love seeing your recreations of my recipes so if you made this salad and share on Instagram, please tag me @sweeterwithdates and #sweeterwithdates