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How to Make Quinoa Salad with Crispy Tofu Cubes and Lime Vinaigrette - A Step-by-Step Guide

Quinoa salad with crispy tofu cubes and lime vinaigrette is a refreshing and nutritious dish that is perfect for a light lunch or dinner. This recipe combines the nuttiness of quinoa, the crunchiness of tofu, and the tanginess of lime vinaigrette to create a dish that is both flavorful and satisfying.

Quinoa is a versatile grain that is high in protein and fiber, making it a great base for any salad. When paired with the crispy texture of tofu, it creates a delightful contrast in both...

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Ingredients

  • 1 large sweet potato, cut into chunks
  • 2 tablespoons olive oil
  • salt and ground black pepper to taste
  • 2 cups chicken broth
  • 1 cup quinoa, rinsed
  • 1 (12 ounce) package extra-firm tofu, cut into 1-inch cubes
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons garlic powder
  • ¼ cup vegetable oil
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • 1 avocado, diced
  • 2 cups mixed greens with spinach
  • 1 cup bite-sized broccoli florets
  • ½ cup diced red bell pepper
  • ¼ cup capers
  • 7 leaves fresh basil, cut into strips, or more to taste

Information

  • Prep Time: 30 mins
  • Cook Time: 58 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 43 mins
  • Servings: 4
  • Yield: 4 servings

  • Preheat oven to 450 degrees F (230 degrees C).
  • Toss sweet potato with 2 tablespoons olive oil, salt, and pepper on a baking sheet; spread out in an even layer.
  • Roast sweet potato in the preheated oven until soft, about 20 minutes.
  • Bring chicken broth to a boil in a saucepan. Reduce heat to low; stir in quinoa. Cover and simmer until quinoa is tender, about 30 minutes. Place in the refrigerator to cool.
  • Bring a pot of generously salted water to a boil. Remove from heat; add tofu cubes. Let soak for 15 minutes. Drain and pat dry with a clean dish towel.
  • Mix flour, cornstarch, garlic powder, salt, and pepper together in a shallow bowl. Toss tofu cubes in flour mixture until evenly coated.
  • Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Cook tofu cubes in 2 batches until browned, about 20 seconds per side.
  • Place 3 tablespoons olive oil, lime juice, Dijon mustard, garlic powder, cumin, salt, and pepper in a jar. Seal and shake well to make dressing.
  • Pour dressing into a large bowl. Add sweet potato, tofu cubes, avocado, mixed greens, broccoli, red bell pepper, capers, and basil; toss to combine.
  • Divide quinoa among serving plates; top with sweet potato salad mixture.

    • Nutrition

    747 cal.

    • Total Fat: 46g
    • Saturated Fat: 6g
    • Cholesterol: 3mg
    • Sodium: 896mg
    • Total Carbohydrate: 69g
    • Dietary Fiber: 12g
    • Total Sugars: 8g
    • Protein: 20g
    • Vitamin C: 59mg
    • Calcium: 243mg
    • Iron: 6mg
    • Potassium: 1213mg

    Categories

    Salad recipes
    Tofu recipes
    Quinoa recipes
    Crispy recipes