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
- 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.
- Serving Size: 4 servings
- Calories: 305
- Carbohydrate Content: 38 g
- Fat Content: 11 g
- Fiber Content: 5 g
- Protein Content: 15 g
- Saturated Fat Content: 1 g
- Sodium Content: 910 mg