Crispy jalapeño tofu and quinoa salad.
I made a sweet lime vinaigrette to toss the seared tofu in and dress the salad. Win!!
Salad - 1 1/2 cup quinoa (3 cups of water)
2 bell peppers - finely diced
2 stalks of celery - thinly sliced
2 cups grape tomatoes - halved
2 cups spinach - roughly chopped
1 cup corn
2 tbsp cumin
1 tbsp garlic powder
Tofu (firm) - cut into pieces - and moisture absorbed
1/4 cup oil
Juice of 3 limes
2 tsp brown sugar
Kosher salt and pepper
Add the quinoa to a pot on medium heat. Heat the quinoa for a couple of minutes, so that it starts to toast. You will be able to smell it. Add in the water, a dollop of butter or coconut oil, bring to a boil - then reduce the heat, cover and let it cook for @20 mins.
When it is done, transfer to a cookie sheet. Sprinkle cumin and garlic powder and stir it in. Season with kosher salt. Place it in the fridge to cool. .
Sear the tofu in 2 tbsp of canola oil and the sliced jalapeño, until crispy. .
For the dressing, add everything to a mason jar and shake-a-shake!
Drizzle half of the dressing on the tofu while the pan is still warm. And the rest on the quinoa and vegetables. Then mix it all together. .
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