Imagine a dish that's not just a salad, but a powerhouse of flavor, nutrition, and pure plant-based delight! Our Vegan Quinoa Salad with Balsamic Tofu is about to revolutionize your meal prep, offering a mouthwatering combination of protein-packed quinoa, crispy balsamic-glazed tofu, and fresh, vibrant vegetables. Whether you're a committed vegan, a health enthusiast, or simply someone looking to add more exciting plant-based meals to your repertoire, this recipe is your ticket to a culinary adventure that will leave your taste buds dancing and your body thanking you.
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
Cuisine: Vegan
Serves: 4 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 block firm tofu, pressed and cubed
- 1/4 cup balsamic vinegar
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Begin by rinsing the quinoa under cold water in a fine-mesh strainer. This helps to remove any bitterness from the quinoa.
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15 minutes or until the quinoa is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
- While the quinoa is cooking, prepare the tofu. Start by pressing the block of firm tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a heavy object on top for about 10 minutes.
- Once pressed, cut the tofu into 1-inch cubes. In a medium bowl, toss the cubed tofu with balsamic vinegar, ensuring all pieces are well-coated. Allow it to marinate for about 10 minutes.
- After marinating, heat a non-stick skillet over medium heat. Add the marinated tofu cubes to the skillet, cooking for about 5-7 minutes, turning occasionally until they are golden brown and slightly crispy on all sides.
- While the tofu is cooking, prepare the vegetables. Halve the cherry tomatoes, dice the cucumber, and chop the fresh parsley. Set aside in a large mixing bowl.
- Once the quinoa is done resting, fluff it with a fork and add it to the bowl with the chopped vegetables. Gently mix to combine.
- Once the tofu is cooked, add it to the quinoa and vegetable mixture. Season the salad with salt and pepper to taste, and toss everything together gently to combine.
- Serve the Vegan Quinoa Salad with Balsamic Tofu warm or at room temperature. Garnish with additional parsley if desired. Enjoy your healthy and delicious meal!
Tips
- Quinoa Rinsing is Key: Always rinse quinoa thoroughly to remove its natural coating of saponin, which can cause a bitter taste.
- Tofu Pressing Matters: Take time to press your tofu properly. The less moisture, the crispier your tofu will become when cooking.
- Marinating Magic: Let the tofu sit in balsamic vinegar for at least 10 minutes to maximize flavor absorption.
- Temperature Flexibility: This salad is delicious served warm or at room temperature, making it perfect for meal prep and picnics.
- Customize Your Creation: Feel free to add additional vegetables like bell peppers or add a sprinkle of nuts for extra crunch.
- Storage Tip: The salad can be stored in an airtight container in the refrigerator for up to 3 days, making it an excellent option for make-ahead meals.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 15g
Fat: 10g
Saturated Fat: 2g
Cholesterol: 0mg
