Quinoa Chickpea Salad with Fried Tofu

Preparation time 30 min
Cooking time 30 min
This recipe keeps for 4 days

Ingredients (4 servings)

Dressing

• 1 fruit Lemon juice, raw
• 1 clove Garlic, raw (minced)
• 1/2 tsp Salt

Salad

• 1 cup Quinoa, uncooked
• 2 cup Water
• 1 small Red onion (red)
• 2 stalk, medium Celery, raw
• 2 cup, grape Tomatoes, raw
• 1/2 cup Parsley leaves, fresh
• 1 can Chickpeas, boiled
• 1/4 cup Pumpkin seeds

Tofu

• 1 block Tofu
• 2 tbsp Soy sauce (tamari if gluten-free)
• 1/2 fruit Lemon juice, raw
• 1 tsp, flakes Hot chili pepper, sun-dried
• 2 tsp Maple syrup
• 1/2 tbsp Grapeseed oil (any vegetable oil)

Don’t have cups, tablespoons, or teaspoons?
Plantiful has an automatic unit of measure converter for peace of mind.

Instructions

1. Drain the Tofu
   Press the tofu using a heavy object or tofu press, for 20 to 30 minutes, to get rid of the excess moisture.
2. Prepare the Quinoa
   Rinse the quinoa for at least 30 seconds to get rid of the bitterness. In a small pot, combine the rinsed quinoa and water, bring to a boil over medium-high heat, then decrease to maintain a gentle simmer. Cook until the quinoa has absorbed all the water, about 10 to 20 minutes, depending on the amounts of quinoa. Remove from the heat and let stand, covered, for five minutes. Fluff the quinoa with a fork.
3. Chop the vegetables
   Meanwhile, prepare the vegetables. Dice the onion, chop celery and tomatoes and finely chop parsley. Drain and rinse the chickpeas.
4. Marinate the Tofu
   Once the tofu has been drained, prepare the tofu marinade by mixing together the soy sauce, lemon juice, chili flakes and maple syrup. Slice and marinate the tofu for 5 to 10 minutes.
5. Toast the Pumpkin seeds
   In a small skillet over medium heat, toast the pumpkin seeds until golden on the edges, around 5 minutes.
6. Fry the Tofu
   Warm a frying pan over medium-high heat, add the cooking oil and sauté the tofu slices until golden brown on each side, Brush over more marinade while cooking.
7. Prepare the Salad Dressing
   To prepare the dressing, simply mix the lemon juice, salt and garlic.
8. In a large mixing bowl, combine quinoa, chopped vegetables, herbs, chickpeas and pumpkin seeds. Pour the lemon dressing over the salad and toss to combine.
9. Divide the salad and tofu between the serving bowls and enjoy!
10. How to store
    This salad keeps well in the refrigerator, for up to 4 days.

Did you know there is an interactive step by step mode on Plantiful?

Nutrition

One serving contains 440 calories, 26 grams of protein, 16 grams of fat, and 54 grams of carbohydrates.

Convert measurement units, use step by step mode, add ingredients to shopping list, and check out the full nutrition facts label on Plantiful.