Quinoa Salad with Baked Marinated Tofu

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Quinoa Salad with Baked Marinated Tofu 01-MAY-00 p. 38

4 servings—Egg- & Dairy-free

 

Here's a light grain salad with a wonderfully tangy

flavor. For a convenient substitute, you can buy

prepared baked marinated tofu for this recipe. To

toast almonds, bake them at 350F for about 15 minutes;

cool.

 

1 to 2 Tbs. balsamic vinegar

1/4 cup whole blanched almonds, toasted (1 1/2 oz.)

1/4 cup tamari or reduced-sodium soy sauce

1 Tbs. Dijon mustard

1 cup uncooked quinoa

3 stalks celery, diced

1/2 medium red bell pepper, diced

1 bunch fresh cilantro, chopped

Marinated tofu

 

1 lb. firm tofu, drained and cut into 8 slices

 

1 Tbs. nutritional yeast

 

1 small clove garlic, minced

 

1 tsp. honey

 

Pinch of cayenne

 

Pinch of cayenne

 

Red leaf lettuce for serving

 

Sesame seeds and red bell pepper strips for garnish

(optional)

 

1. Make tofu: Preheat oven to 400F. Place tofu slices

in small glass baking dish. In small bowl, whisk

together remaining ingredients and 1/4 cup water. Pour

over tofu. Bake until tofu is browned and marinade is

absorbed, about 45 minutes.

 

2. Meanwhile, rinse quinoa in sieve under cold running

water until water runs clear. In medium saucepan,

combine quinoa, 2 cups water and pinch each of cayenne

and salt and bring to a boil over high heat. Reduce

heat to low, cover and simmer 15 minutes. Remove from

heat and let stand, covered, 15 minutes.

 

3. Transfer quinoa to large bowl and let cool. Crumble

in 4 slices baked tofu. Add celery, diced bell pepper,

cilantro, almonds and vinegar. Season with salt to

taste and mix well.

 

4. Line serving platter with lettuce, spoon salad on

top, and garnish with sesame seeds and pepper strips

if desired. Serve with remaining baked tofu on the

side.

 

PER serving: 305 CAL; 15 G PROT; 11 TOTAL FAT (1 SAT.

FAT); 38 G CARB.; CHOL; 910 MG SOD.; 5 FIBER

 

 

 

 

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