Sesame Tofu Salad With Red Quinoa

Sesame Tofu Chopped Salad with Red Quinoa|Craving Something Healthy

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5 from 1 vote

A delicious Asian tofu bowl dinner

Course: Main Course

Cuisine: Asian

Diet: Lower Carb, Heart Healthy, Vegan

Servings: dinner servings

Calories: 549kcal

Author: Anne Danahy, RD

Ingredients

Tofu

1 pound extra firm tofu drained and pressed to remove any excess water.
1 tablespoon sesame oil
1 tablespoon low sodium soy sauce
1 tablespoon unseasoned rice vinegar
1 tablespoon water
1 teaspoon chili paste
1 tablespoon tahini or smooth peanut butter

Salad

1 cup red quinoa or white quinoa
1 cup shelled edamame thawed if frozen
4 cups napa cabbage shredded
2 medium carrots peeled and sliced into julienne pieces
2 scallions cut into 1-inch pieces on the diagonal, and then sliced in half lengthwise

Dressing

4 tablespoons tahini or peanut butter
2 tablespoons unseasoned rice vinegar
3 tablespoons maple syrup
3 tablespoons low sodium soy sauce
1 teaspoon chili paste
2 tablespoons canola oil
3 tablespoons water
salt to taste

Instructions

Preheat oven to 375 degrees. Line a baking pan with foil and spray with non-stick spray.
Slice tofu into ½-inch thick slabs.
Mix together tofu marinade ingredients (sesame oil, soy sauce, rice vinegar, water, chili paste and tahini) in a medium bowl. Add tofu and gently toss well to combine.
Spread tofu pieces in a single layer on baking sheet, and bake for 15-20 minutes, or until golden and firm in texture, flipping pieces about halfway through. Remove from oven when baked to desired consistency, and let cool to room temperature.
While tofu bakes, add quinoa to a medium saucepan, with 2 cups water and salt if desired. Bring to a boil, then reduce heat, cover and let simmer for about 15 minutes, or until quinoa is tender and water is absorbed. Fluff with a fork, and let cool.
Combine shredded cabbage, edamame, carrots, and scallions in a large salad or mixing bowl. Toss well to combine and set aside.
Combine dressing ingredients in a small bowl or jar and whisk or shake well to combine.
Cut cooled tofu into 1-inch chunks if desired.
Toss tofu and quinoa with vegetables and toss with desired amount of dressing.

Notes

To prep these bowls ahead, prepare the quinoa and tofu and keep them in the refrigerator for up to 48 hours. Prepare the dressing and keep it in a jar in the refrigerator for up to 3 days.

Nutrition