Quinoa Chickpea Salad with Fried Tofu

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

Ingredients (4 servings)


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


  • 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


  • 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)

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  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.

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

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Written by

Andreea Matei

Hi, I'm Andreea Matei, one of the founders. Calling me a foodie would be an understatement. I wholeheartedly embrace life through the realm of taste. My kitchen experiments are my superpower. For me, amazing food encompasses three dimensions: it must be crazy delicious, nutritious, and mindful of our animal friends and beautiful planet.