This vibrant quinoa salad with tofu and peanut sauce is a fantastic source of plant-based protein and healthy fats, perfect for a light lunch, a refreshing dinner, or a delicious side dish. It's packed with flavor and texture, featuring the nutty quinoa, the satisfyingly crispy tofu, and the irresistible creamy peanut sauce. One time I made this for a potluck and it disappeared in minutes – everyone loved it! I honestly think it is amazing, I just can't stop talking about it, haha!

I love this recipe because it's incredibly versatile. You can easily customize it to your taste by adding different vegetables, proteins, or even fruits. Think sliced avocado, shredded carrots, or some juicy mango chunks! Feel free to experiment and have fun with it. Cooking should be a joy, not a chore; so let loose and embrace the process! I hope you will share your thoughts on your experience!

Quinoa Salad with Tofu and Peanut Sauce

Name: Quinoa-Salad-with-Tofu-and-Peanut-Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Cuisine: Gluten-Free
Ingredients: 1 cup Quinoa; 2 cups Water; 1 block (14oz) Extra-firm Tofu; 1 tablespoon Olive oil; 1 cup, chopped Red bell pepper; 1/2 cup, chopped Red onion; 1 cup, chopped Cucumber; 1/4 cup Peanut butter; 2 tablespoons Soy sauce; 1 tablespoon Rice vinegar; 1 tablespoon Lime juice; 1 tablespoon Maple syrup; 1-2 teaspoons Sesame oil; Optional, for adjusting consistency Water

This flavorful and healthy quinoa salad is a quick and easy meal featuring crispy tofu, fresh vegetables, and a creamy peanut sauce. Perfect for a weeknight dinner or a potluck.

⏳ Yield & Time

Yield: 2 servings

Preparation Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

📖 Instructions

First, prepare the quinoa: Rinse 1 cup of quinoa under cold water until the water runs clear. Then, combine it with 2 cups of water in a saucepan, bring to a boil, reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Fluff with a fork and set aside to cool. Don't forget this step, it's crucial for a delicious salad!
Next, prepare the tofu: Cut 1 block (14oz) of extra-firm tofu into bite-sized cubes. Pat the tofu dry with paper towels – this helps it get extra crispy when cooking. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the tofu and cook until golden brown and slightly crispy on all sides; about 8-10 minutes. Remove from heat and set aside.
Now for the veggies! Chop 1 cup of red bell pepper, 1/2 cup of red onion, and 1 cup of chopped cucumber. If you’re feeling fancy, you can add some chopped fresh herbs like cilantro or parsley at this stage, too!
Time for the peanut sauce! In a small bowl, whisk together 1/4 cup of peanut butter (creamy or crunchy, your call!), 2 tablespoons of soy sauce (or tamari for gluten-free), 1 tablespoon of rice vinegar, 1 tablespoon of lime juice, 1 tablespoon of maple syrup, and 1-2 teaspoons of sesame oil. Add a splash of water to adjust the consistency to your liking; I like it a bit runny. Taste and adjust seasonings as needed – sometimes I add a pinch of red pepper flakes for a kick!
Assemble the salad: In a large serving bowl, combine the cooked quinoa, crispy tofu, chopped vegetables, and your delicious peanut sauce. Toss gently to coat everything evenly; make sure all ingredients are well combined.
Garnish and serve! You can add some chopped peanuts, sesame seeds, or sriracha for extra flavor and crunch. Serve immediately and enjoy! You deserve a tasty reward for all your hard work!

📝 Notes

Adjust the amount of water in the peanut sauce to achieve your desired consistency.
Feel free to add other vegetables such as shredded carrots or snap peas.
For a spicier kick, add a pinch of red pepper flakes to the peanut sauce.
Garnish with chopped peanuts, sesame seeds or cilantro for an added flavor and texture dimension.