Hearty Red Quinoa & Tofu Salad
Sun-Dried Tomato, Tofu, and Chewy Red Quinoa Salad
Introducing a healthy and delicious diet salad that’s both filling and satisfying! This ‘Sun-Dried Tomato, Tofu & Red Quinoa Salad’ features chewy red quinoa, tender tofu, and crisp vegetables. The addition of intensely flavorful sun-dried tomatoes elevates the savory notes, making for a wonderfully hearty yet refreshing meal.
Main Ingredients- Red Quinoa: 50g
- Tofu: 1/2 block (approx. 150-200g)
- Sausage: 50g
- Mini Bell Peppers: 50g
- Red Onion: 30g
- Sun-Dried Tomatoes: 15g
- Olive Oil: 2 Tbsp
- White Wine Vinegar: 1.5 Tbsp
Cooking Instructions
Step 1
It’s crucial to remove as much moisture from the tofu as possible. Wrap the tofu block securely with paper towels.
Step 2
Place a heavy object, like a plate or pot, on top of the wrapped tofu and let it press for about 10 minutes. This helps to effectively drain excess water, firming up the tofu so it holds its shape when cooked or cut.
Step 3
Lightly rinse the 50g of red quinoa under running water using a fine-mesh sieve. Transfer the rinsed quinoa to a pot, add 200ml of water, and simmer over medium heat for about 20 minutes. Once cooked, turn off the heat and let it steam, covered, for 5 minutes. This resting period allows the quinoa to absorb any remaining moisture and achieve its best texture.
Step 4
Remove the seeds from 1 mini bell pepper and dice it finely. Using a variety of colored peppers will add visual appeal to your salad.
Step 5
Finely mince the 30g of red onion. Finely minced onion will integrate well into the salad.
Step 6
In a small bowl, combine the minced red onion with 1.5 Tbsp of white wine vinegar. Gently toss to coat. Let it sit for about 5-10 minutes; this process mellows the onion’s sharpness and infuses it with a pleasant tang, acting as a flavorful base for your dressing.
Step 7
Chop the 15g of sun-dried tomatoes into small pieces to maximize their concentrated flavor in every bite.
Step 8
Thinly slice the 50g of sausage. These slices will add a savory element and a satisfying chew to the salad.
Step 9
Cut the drained tofu into bite-sized pieces, approximately 24 cubes. Lightly season the tofu pieces with salt. This initial seasoning enhances the tofu’s flavor as it cooks.
Step 10
Heat a non-stick skillet over medium heat with a little oil. Pan-fry the seasoned tofu pieces on all sides until they are golden brown and slightly crisp. This creates a delightful contrast between the crispy exterior and the soft interior.
Step 11
In the same skillet used for the tofu, add the sliced sausage and cook until it’s nicely browned. The rendered fat from the sausage will add extra flavor to the salad.
Step 12
In a large mixing bowl, combine the cooked red quinoa, pan-fried tofu, browned sausage, diced mini bell peppers, minced red onion (with vinegar), and chopped sun-dried tomatoes. Arrange them attractively.
Step 13
Drizzle 2 Tbsp of extra virgin olive oil evenly over all the ingredients.
Step 14
Gently toss everything together until well combined. Your delicious Red Quinoa & Tofu Salad is now ready to be enjoyed!
