Visit the network of Pratico-Pratiques sites
Home | Recipes | Main course | Salad | Maple Grilled Tofu Quinoa Salad
Maple Grilled Tofu Quinoa Salad

Maple Grilled Tofu Quinoa Salad

  • Serves 4
  • Prep time 15 minutes
  • Marinating 30 minutes
  • Cook time 17 minutes

Nutrition facts

Per serving: Calories 452, Protein 25 g, Fat 12 g, Carbohydrates 69 g, Fibre 7 g, Iron 10 mg, Calcium 404 mg, Sodium 26 mg
This quinoa salad makes a perfect quick lunch—and it’s low in sodium too!

Ingredients

  • tofu extra-ferme
    1 block (454 g) tofu, firm
  • Huile de sésame
    5 ml (1 tsp) sesame oil, toasted
  • Quinoa
    250 ml (1 cup) quinoa, rinsed and drained
  • Poivron rouge
    1 red bell pepper, diced
  • Edamames
    250 ml (1 cup) edamame, cooked

Also needed

  • 125 ml (½ cup) maple syrup
  • 30 ml (2 tbsp) lime juice

Optional

  • 2.5 ml (½ tsp) sambal oelek
  • 2 green onions, chopped

Preparation

  1. Press the tofu to drain it and cut it into 2 cm (¾ in) slices.
  2. In a bowl, mix the sesame oil with the maple syrup, and the sambal oelek, if desired. Transfer half of this marinade to another bowl and set aside.
  3. Place the tofu slices in the first bowl. Cover and let marinate for 30 minutes to 5 hours in the refrigerator.
  4. Place the quinoa and 500 ml (2 cups) of water in a pot and bring to a boil. Cover and cook for 15 to 20 minutes over low heat, until the water is absorbed. Transfer to a salad bowl.
  5. On the barbecue: Cook the tofu slices on a hot, oiled grill for 1 to 2 minutes on each side over high heat.
  6. On the stovetop: Heat a little olive oil in a frying pan over medium heat. Sauté the tofu slices for 1 to 2 minutes on each side.
  7. Cut the tofu slices into cubes.
  8. Add the pepper, edamame, tofu cubes, and green onions if desired to the salad bowl with the quinoa. Incorporate the lime juice and the rest of the maple syrup marinade. Serve warm or cold.

Side dish idea

Panko Grilled Tomatoes

panko-grilled-tomatoes

Cut 4 Italian tomatoes in half lengthwise. Place on a paper towel, cut side down, to drain the excess juice. In a bowl, mix 125 ml (½ cup) panko breadcrumbs with 15 ml (1 tbsp) chopped parsley, 15 ml (1 tbsp) chopped cilantro, 1 minced garlic clove and 30 ml (2 tbsp) olive oil. Season with pepper. Place the tomato halves on an aluminum plate, cut side up. Cover with the breadcrumbs mixture. Cook on the barbecue for 15 to 20 minutes on medium-high heat with the cover down, or in the oven for 18 to 20 minutes at 205°C (400°F).



You may also like

Leave a comment

Your email address will not be published. Required fields are marked *