Tofu and Quinoa Tahini Salad

Gaahhh you guys. I can’t get enough of quinoa salads. I mean really. They’re healthy, filling and oh-so-flavorful.

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And they’re PERFECT for dinner when life gets crazy. Like right now. Life is so crazy.

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I’ve been working often and trying to squeeze in as much summer fun as possible before classes pick up again in a three weeks. Oh my god three weeks??? I can’t even. Finding time to blog in between has been a moderate challenge.

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But I digress. I made this salad, ate approximately fifty percent of it straight out of the bowl, then froze the rest in individual portions. I put one in the fridge to defrost the night before I want to eat it and then devour it when I’m ready for  dinner. It’s prefect and satisfying for those nights when I’m dining solo.

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Whether you are making this for yourself, a crowd or just because you thought it looked super yummy, I promise you’ll love it. Even you tofu haters. You’ll love it.

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Prep/Cook Time: 30 minutes | Total Time: 30 minutes

Yield: About 6 (if you decided to share).

  • 3/4 cups quinoa, uncooked
  • 1 ½ cups vegetable stock
  • 1 blocks extra firm tofu (1 box)
  • 1/2 red onion, diced
  • 1 small red cabbage, shredded
  • 1 head broccoli, chopped fine
  • 1 cup corn, off the cob
  • 2 tbsp olive oil
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 cup tahini
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 1 cup water (depending on how thick you like your dressing)
  • Sea salt to taste
  • Red pepper flakes to taste

In a medium pot, combine quinoa and vegetable stock. Bring stock  to a boil then reduce to a simmer and let the quinoa absorb all the liquid, about 15 minutes. Remove from heat and set aside.

Drain tofu of water (I pressed out the excess water in between a few sheets of paper towel). Cut in to approximately 1/2 to 1 inch cubes.  In a sautee pan, combine tofu, olive oil, soy sauce and sesame oil until tofu is golden brown. Once tofu is cooked, add the vegetables and sautee for an additional 5-10 minutes. Turn off the heat and add the quinoa.

In a separate bowl while the veggies are cooking, whisk together the tahini, lemon juice, water, garlic, salt and red pepper flakes. Pour the dressing over the salad while it’s still warm so that the grains absorb all the dressing’s yummy goodness! Enjoy!

Adapted from Meghan Templer.


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