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Sesame Tofu Chopped Salad with Red Quinoa|Craving Something Healthy

Sesame Tofu Salad With Red Quinoa

Servings 4 dinner servings
Author Craving Something Healthy



  • 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


  • 1 cup red 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


  • 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


  • Preheat oven to 375 degrees. Line a baking pan with foil and spray with non-stick spray.
  • Slice tofu into 1/2-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.