TOFU AND QUINOA SALAD RECIPES by Karen Lange

TOFU AND QUINOA SALAD RECIPES by Karen Lange


SERVES 4


1 cup organic quinoa
11⁄2 cups water
500 g earth tofu, cut into 8 blocks
2 Tbsp soy sauce
1 Tbsp olive oil
200 g mixed salad leaves
35 g crimson micro-leaves
3 Tbsp organic apple cider vinegar
1 Tbsp organic balsamic vinegar
1⁄2 Tbsp organic 3, 6, 9 omega blend oil
drizzle of Tamari sauce
250 g Rosa tomatoes, halved
handful pitted dried olives
1⁄2 avocado, chopped
freshly ground black pepper to taste


1. Rinse the quinoa in a colander under cool running water for 2–3 minutes.
2. Add the quinoa to the water in a saucepan and steam for 30–40 minutes until soft.
3. Marinate the tofu in the soy sauce for 10 minutes.
4. Heat the olive oil in a frying pan and fry the tofu for 2 minutes on each side until slightly brown and tender. Remove from the heat.
5. Combine the remaining ingredients in a salad bowl and gently toss with the quinoa and tofu before serving.