Tofu Avocado Quinoa Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
Tofu Avocado Quinoa Salad2C cooked red quinoa (cooked with a Not-Chick’n bouillon cube)2C steamed broccoli florets (5 min steaming)2C extra-firm tofu, pressed to remove all water, cubed1/2C diced yellow, orange or red sweet peppers or bell peppers (I prefer sweet)1/4C nutritional yeast flakes1/4C extra virgin olive oil2T lemon juice 1/2t lemon zest1t kosher salt1/2t freshly ground black pepper1 avocado, diced
Transfer quinoa to large bowl, stirring every 5 minutes to break up. Make sure quinoa is cooled after cooking at least 15 min.
Place broccoli, tofu, peppers and nutritional yeast flakes into a large bowl. Add quinoa and stir to combine.
To prepare dressing, place olive oil, lemon juice, salt and pepper into a medium bowl, whisking to combine. Pour over quinoa, stirring then gently stir in cubed avocado.
Refrigerate until ready to serve. I wait 30 min for the flavors to absorb into tofu cubes.
Serving Size: 8-1/2 cup
Place broccoli, tofu, peppers and nutritional yeast flakes into a large bowl. Add quinoa and stir to combine.
To prepare dressing, place olive oil, lemon juice, salt and pepper into a medium bowl, whisking to combine. Pour over quinoa, stirring then gently stir in cubed avocado.
Refrigerate until ready to serve. I wait 30 min for the flavors to absorb into tofu cubes.
Serving Size: 8-1/2 cup
Nutritional Info Amount Per Serving
- Calories: 350.6
- Total Fat: 16.6 g
- Cholesterol: 0.0 mg
- Sodium: 35.3 mg
- Total Carbs: 39.5 g
- Dietary Fiber: 7.6 g
- Protein: 15.7 g
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