MEAL

Tofu, Quinoa, Broccoli & Cashew Salad

Preparation 15 min

Cooking 15 min

Portions 4

Tofu marinating:

1 package of 454g Unisoya Organic Fine Herbs Tofu
2 1/2 tablespoons maple syrup
2 1/2 tablespoons tamari sauce
1 teaspoon garlic powder
1 pinch of ginger powder (to taste)
A pinch of cayenne pepper
Pepper
1 tablespoon vegetable oil

For the salad:

2 cups cooked quinoa
2 cups cooked chickpeas
2 cups small broccoli florets
1 cup red cabbage, thinly sliced
15 to 20 cashews
About ten Kalamata olives
Fresh mint

For the dressing:

3 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon cumin
1 teaspoon nutritional yeast
1/2 teaspoon sambal oelek
1/2 teaspoon maple syrup
Salt and pepper to taste

Preparation

Cut the tofu block into medium-sized cubes and let marinate in the mixture for 2 hours (or 24 hours for more flavor).

In a non-stick skillet, sauté the broccoli for 4–5 minutes over medium-low heat with a drizzle of olive oil, salt and pepper. Set aside.

Cook the drained tofu in the same skillet with vegetable oil for about 6–8 minutes, or until golden, making sure to flip the pieces. Set aside.

Toss all ingredients together in a serving bowl, or arrange them separately in individual bowls for a grain bowl presentation. Add the cashews, olives and fresh mint leaves.

Drizzle with dressing.

Try it with

This recipe is also delicious with these Unisoya tofu:

Vegetables Tofu Indian Masala Tofu Spinach Jalapeño Tofu