June 7, 2023

TOFU ALMOND QUINOA SALAD

Tofu Almond Quinoa Salad made with grapes, kale, cabbage, carrots, cucumbers, and a savory Asian dressing.

Summer is on its waaay!!! And healthy meals that can be made in bulk, stored for days, and are picnic friendly are an absolute must! Quinoa salads are always amazing at doing just that.

This tofu almond quinoa salad is an excellent balance between savory and refreshing. The cabbage, kale, cucumbers, and carrots make it nice and fresh…but grapes are what really makes this salad so refreshing.

Yes, grapes! Trust me, grapes paired with crunchy, roasted almonds and an Asian dressing is the combination of flavor that you didn’t know you were missing!

QUINOA

Quinoa is an edible seed that is classified as a whole grain. It is high in protein and fiber. Actually, one cup of quinoa has about twice as much protein and 5 more grams of fiber than rice! So it’s an excellent way to keep you full for hours.

Quinoa is also a sponge when it comes to absorbing dressing or sauce, so it’s a little flavor powerhouse.

Best of all, if you cook quinoa correctly without over-cooking it, it can be mixed into a salad and stored for days without becoming soggy or weird.

quinoa for Tofu Almond Quinoa Salad made with grapes, kale, cabbage, carrots, cucumbers, and a savory Asian dressing.

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PRESS YOUR TOFU

Between the quinoa and tofu, this tofu and almond quinoa salad is packed with protein! Tofu is a great source of protein, calcium, and iron.

You can heat up and eat tofu right out of the container. But pressing it is highly recommended.

By pressing your tofu, a lot of the extra liquid is released. This improves the texture by making it firmer. It also allows the tofu to have room to absorb the flavors it’s being cooked in. Plus it browns and crisps more easily when pressed.

You can press your tofu by placing a heavy object on top of it, such as an iron skillet. But if you consume tofu frequently I recommend buying a tofu press. They are cheap, simple and get the job done effectively.

You should press your tofu for a minimum of 10 minutes. But 30-60 minutes is ideal.

KALE

Kale is absolutely amazing and, in my opinion, should be included in any diet often and abundantly. It has many health benefits, including supporting the immune system and regulating blood pressure, to name a few. Kale is also high in vitamins A, B6, C, K, folate and fiber. So say yes to kale!

To prepare kale you want to take a few steps. Wash it of course. But you also want to de-stem the kale. To do so hold the kale on one end with the thicker part of the stem in your hands. With your other hand grab the leaves with a little pressure and slowly pull down the stem. This will rip them off.

de-stemming kale for Tofu Almond Quinoa Salad made with grapes, kale, cabbage, carrots, cucumbers, and a savory Asian dressing.

Once the stems are removed, you will rip or chop the kale to desired size. Then it’s time to massage the kale. That’s right, massage! To massage the kale simply add a touch of olive oil, lemon juice or both, and massage the kale with your hands. You do this to make the kale more tender, easier to chew, and easier to digest. It should only take a minute or so. Trust me, you will notice and appreciate the difference!

PERFECT FOR MEAL PREP AND PICNICS

Quinoa salads are excellent for preparing ahead of time and in large batches. As long as you are careful not to overcook your quinoa, quinoa salads will maintain a nice fresh texture for days. If anything they become more flavorful as they continue to marinate.

This makes this dish perfect for meal prep. It’s also a super filling meal that is excellent for potlucks or gatherings.

TOFU ALMOND QUINOA SALAD

Tofu and almond quinoa salad made with grapes, kale, cabbage, carrots, cucumbers, and a savory Asian dressing.

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Prep Time 15

Cook Time 30

Total Time 45

Course Salad

Servings 4 people

Ingredients

1/2 cup sliced almonds
1/2 cup shallots, diced small
2 cups quinoa, cooked follow instructions on packaging
1/2 tbsp olive oil
2 cloves of garlic, chopped small
1/2 block of tofu
2 cups cabbage, shredded
1 bunch of kale
2 cups grapes, sliced in half
1 carrot, shredded
1/2 cucumber, diced

FOR DRESSING

1 tbsp olive oil
4 tbsp soy sauce
2 tsp toasted sesame oil
2 lemons, juiced
2 tsp rice vinegar
salt and pepper to taste

Instructions

PRESS THE TOFU

Begin by pressing tofu. You can use something heavy such as an iron skillet, but a tofu press is preferred if you have one.
Press for at least 10 minutes, but 30-60 minutes is preferred if you have the time.
While tofu is being pressed, move on to prep the rest of the salad

COOK QUINOA

Cook quinoa by following directions on packaging. I like to cook with slightly less water than recommended so the quinoa has more texture.
To add flavor to your quinoa, add a vegan Bouillon cube (I love Not-Chick'n) or simply add some salt. This step is optional
Remember to rinse quinoa before cooking. Cook with a lid tightly on. Do not over mix the quinoa. Mix it once in the beginning when you add it to the water.
When quinoa is finished cooking, remove from heat, remove lid and fluff with a fork. If quinoa tastes like its borderline of being overcooked, lay out quinoa on a baking sheet so it can cool down faster.
While quinoa is cooking, move ahead and prep other elements of the dish.
When quinoa is finished cooking and being fluffed, set aside

Prep Veg

Dice shallots and garlic into small pieces and set aside.
Shred cabbage and set aside.
Prep kale by washing, de-stemming, and cutting it into smaller pieces.
Massage kale by placing it in a bowl with a touch of olive oil and massage with your hands for at least a minute or when kale feels softer. Set aside.
Shred carrots, dice cucumber and slice grapes in half. Set aside