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Quinoa Salad with Crispy Tofu Cubes and Lime Vinaigrette

By Jason Fung, MD

Quinoa Salad with Crispy Tofu Cubes and Lime Vinaigrette

Had this salad at a restaurant in Minneapolis and had to make it the second I got home. It takes a bit of prep work, but definitely worth it! Recipe from allrecipes.com
Prep Time 30 mins
Cook Time 58 mins
Additional 15 mins
Total Time 1 hr 43 mins
Course Break-Fast Meal, Dinners + Mains, Light Meal
Cuisine Mediterranean
Servings 4
Calories 575 kcal

Ingredients
  

  • 1 large sweet potato cut into chunks
  • 2 tbsp olive oil
  • salt
  • pepper
  • 2 cups chicken broth
  • 1 cup quinoa rinsed
  • 12 oz tofu (1 package - extra firm) cut into 1-inch cubes
  • 2 tbsp all-purpose flour
  • 2 tbsp cornstarch
  • 2 tsp garlic powder
  • 1/4 cup vegetable
  • 2 tbsp olive oil
  • 2 tbsp lime juice
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp ground cumin
  • 1 avocado diced
  • 2 cups mixed greens with spinach
  • 1 cup broccoli florets, bite sized
  • 1/2 cup red bell pepper diced
  • 1/4 cup capers
  • 7 leaves basil fresh, cut into strips or more to taste

Instructions
 

  • Preheat oven to 450 degrees F (230 degrees C).
  • Toss sweet potato with 2 tablespoons olive oil, salt, and pepper on a baking sheet; spread out in an even layer.
  • Roast sweet potato in the preheated oven until soft, about 20 minutes.
  • Bring chicken broth to a boil in a saucepan. Reduce heat to low; stir in quinoa. Cover and simmer until quinoa is tender, about 30 minutes. Place in the refrigerator to cool.
  • Bring a pot of generously salted water to a boil. Remove from heat; add tofu cubes. Let soak for 15 minutes. Drain and pat dry with a clean dish towel.
  • Mix flour, cornstarch, garlic powder, salt, and pepper together in a shallow bowl. Toss tofu cubes in flour mixture until evenly coated.
  • Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Cook tofu cubes in 2 batches until browned, about 20 seconds per side.
  • Place 3 tablespoons olive oil, lime juice, Dijon mustard, garlic powder, cumin, salt, and pepper in a jar. Seal and shake well to make dressing.
  • Pour dressing into a large bowl. Add sweet potato, tofu cubes, avocado, mixed greens, broccoli, red bell pepper, capers, and basil; toss to combine.
  • Divide quinoa among serving plates; top with sweet potato salad mixture.
  • Cook's Note: Don't overcook the tofu cubes. You want the outside brown and the inside hot, but not too dry.

Nutrition

Nutrition Facts
Quinoa Salad with Crispy Tofu Cubes and Lime Vinaigrette
Amount per Serving
Calories
575
% Daily Value*
Fat
 
28
g
43
%
Saturated Fat
 
4
g
25
%
Sodium
 
824
mg
36
%
Potassium
 
1052
mg
30
%
Carbohydrates
 
65
g
22
%
Fiber
 
12
g
50
%
Sugar
 
5
g
6
%
Protein
 
19
g
38
%
Vitamin A
 
13723
IU
274
%
Vitamin C
 
67
mg
81
%
Calcium
 
185
mg
19
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Dinners + Mains, Light Meal, Mediterranean
Tried this recipe?Let us know how it was!
Jason Fung, MD

By Jason Fung, MD

Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.

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