quinoa & tofu salad with an oil free zesty basil dressing
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.
Equipment
- baking tray
- salad bowl
- kitchen knife
Ingredients
Tofu:
- 200 grams firm tofu drained and pressed for at least 30 minutes
- 3 tablespoons tamari
- 3 tablespoons lemon juice
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Dressing:
- 1 cup fresh basil
- 2 tablespoons lemon juice
- 1 tablespoons wholegrain mustard
- 1 teaspoon lemon zest
- 1 teaspoon maple syrup
- 2 cloves garlic fresh, or bake for 10 minutes while baking the tofu
other ingredients
- 1 1/2 cup quinoa cooked and cooled
- 2 tomatoes diced
- 1 cucumber diced
- 1/4 cup edamame I buy frozen
- 2 handfuls mixed lettuce leaves washed and spun dry
Instructions
Tofu
- Stir together tamari, lemon juice, paprika, garlic powder and onion powder.
- Cut tofu into cubes, slices, triangles, whatever shape you like.
- Marinate tofu in the tamari mix for at least 30 minutes. I like to use a container with a lid that seals really well so I can shake it around a few times to evenly coat all the tofu.
- Arrange the tofu in a single layer, on a lined baking tray.
- Bake at 190°C/375°F for 15 minutes, turn the pieces over and bake another 15 minutes.
- Allow the tofu to cool before adding to the salad.
Zesty Basil Dressing
- Using a blender, blend all the ingredients together, until you have your desired consistency.
Assembling the salad
- In a large mixing bowl, combine salad ingredients, tofu and as much dressing as you desire. Enjoy!
Notes
This is a great recipe to prep in advance.
Tofu can be pressed, marinated and baked the day before.
Quinoa cooked and cooled the day before, or cooked and frozen. Quinoa freezes really well.
Dressing can be made in advance, add just before serving!