Quinoa Salad with Baked Marinated Tofu Recipe

Quinoa Salad with Baked Marinated Tofu

4 servings

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
¼ cup whole blanched almonds, toasted (1 ½ oz.)
¼ cup tamari or reduced-sodium soy sauce
1 Tbs. Dijon mustard
1 cup uncooked quinoa
3 stalks celery, diced
½ 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
Red leaf lettuce for serving
Sesame seeds and red bell pepper strips for garnish (optional)

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.
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.
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.
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.

May 2000