Description
This vibrant and nutritious Tofu Quinoa Salad combines protein-packed tofu, nutrient-rich kale, and fluffy tri-color quinoa with a flavorful miso sesame dressing. Enhanced with garlic, ginger, red chili, and fresh herbs, this gluten-free and vegetarian salad delivers a perfect balance of textures and tastes, making it an ideal wholesome meal or side dish.
Ingredients
Quinoa
- 1 cup tri-color quinoa (can substitute with any type)
- 1 ¾ cup water
- ½ tsp salt (optional)
- 2 garlic cloves
Tofu
- 340 g medium firm tofu (firm or extra firm can be used)
- 1½ tbsp gluten-free soy sauce
- Drizzle of oil for cooking
Kale & Vegetables
- 1 bunch kale
- 2 garlic cloves, finely chopped
- 1 tsp sesame oil
- 1 tsp gluten-free soy sauce
- 2 long red chili peppers (or 1 red bell pepper for a non-spicy option)
- 1 small bunch cilantro (about ½ cup, roughly chopped)
- 3 scallions (green onions)
- ⅓ cup roasted peanuts
Miso Sesame Dressing
- 2 tbsp miso paste (white or red, gluten-free)
- ¼ cup vegetable oil (or olive oil)
- 2 tbsp roasted sesame oil
- 1 tbsp honey (adjust as needed)
- 1 inch piece ginger, sliced and finely chopped
- 2 tbsp rice vinegar (or lime juice, adjust as needed)
- Salt or gluten-free soy sauce to taste
- 1 tbsp roasted sesame seeds (optional: coarsely ground or whole)
Instructions
- Prepare the Quinoa: Rinse the quinoa under room temperature water, agitating and washing 3 to 4 times until the water runs mostly clear and not frothy. Drain well using a sieve. In a saucepan, combine the quinoa, water, salt (optional), and garlic. Cover with a lid and bring to a boil over high heat. Reduce the heat to a simmer and cook for about 10 minutes with the lid slightly ajar to release moisture.
- Check for remaining water; if visible, cook uncovered for about 5 more minutes to evaporate excess liquid. Replace the lid and cook an additional 2-5 minutes, depending on quinoa type. Turn off heat, keep covered, and let quinoa rest for 5 minutes. Fluff with a fork and set aside.
- Prepare the Tofu: Drain the tofu and pat dry with paper towels. Cut into approximately 1 cm cubes. Place the cubes in a bowl and drizzle with soy sauce; toss to coat. Let marinate for 30 minutes or longer if time allows.
- Heat a large nonstick skillet with a drizzle of oil over medium to medium-high heat. Arrange tofu cubes in a single layer without crowding, cooking in batches as needed. Cook until at least two sides turn golden brown and crisp, then transfer tofu to a plate.
- Sauté the Kale: Remove kale leaves from stems, wash and pat dry. Stack leaves and slice into 1 to 1½ inch strips. Using the same skillet over medium-high heat, add kale and chopped garlic. Sprinkle with soy sauce or salt and sesame oil. Stir gently as kale wilts and turns bright green. Once bright and partially wilted, remove from heat.
- Prepare Other Ingredients: Chop roasted peanuts, cilantro, and red chili peppers (or red bell pepper). Slice scallions thinly.
- Assemble the Salad: In a large bowl, combine quinoa, crispy tofu, sautéed kale, peanuts, cilantro, red chili, and scallions. Toss well to mix. Chill if desired while preparing dressing.
- Make the Miso Sesame Dressing: Finely chop ginger and set aside. In a medium bowl, whisk together vegetable oil, roasted sesame oil, miso paste, and honey until smooth and creamy. Add ginger and rice vinegar, whisking again. If dressing is too thick, thin with a little water. Season to taste with soy sauce or salt and add more acid (rice vinegar or lime juice) if needed.
- Optionally, coarsely grind the roasted sesame seeds before stirring into the dressing, or keep them whole. Mix well and store in a glass jar if not using immediately.
- Dress the Salad: Drizzle half the dressing over the salad mixture, toss to combine, and taste. Add more dressing as desired. Serve immediately or refrigerate for a few hours to meld flavors and enjoy chilled.
Notes
- This salad is naturally gluten-free when using gluten-free soy sauce and miso paste.
- Marinating tofu overnight intensifies flavor but is not mandatory.
- Use medium firm or firmer tofu for best texture and ability to crisp up.
- The salad can be served warm or chilled depending on preference.
- Adjust the amount of honey and acid in the dressing based on personal taste.
- Substitute red bell pepper for chili peppers to reduce spiciness.
- Coarsely grinding sesame seeds adds extra texture and flavor in the dressing.
