MEAL

Tofu, Quinoa, Broccoli & Cashew Salad

Préparation 15 min

Cooking 15 min

Portions 4

Tofu marinade :

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

For the salad :

2 cups quinoa cooked
2 cups chickpeas cooked
2 cups small fleurons broccoli
1 cup red cabbage sliced
15 to 20 cashew nuts
A dizaine olives Kalamata
Mint fresh

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

Préparation

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

In a skillet non-stick, sauté the broccoli for 4–5 minutes over medium-low heat with a dricezle 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 the pieces are golden, making sure to flip them. Set aside.

Mix all the ingredients in a bowl serving or Place the ingredients in bowls individuels afin diviser the varieties, tel abowl. Add the cashew nuts, the olives and the feuilles fresh mint.

Dricezle dressing.

Try it with

This recipe is also delicious with these Unisoya tofu:

Vegetables Tofu Indian Masala Tofu Spinach Jalapeño Tofu