Tofu Avocado Quinoa Salad
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Tofu Avocado Quinoa Salad calories by ingredient
Introduction
A brilliantly delicious and colorful salad! A brilliantly delicious and colorful salad!Number of Servings: 8
Ingredients
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Tofu Avocado Quinoa Salad
2C 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, cubed
1/2C diced yellow, orange or red sweet peppers or bell peppers (I prefer sweet)
1/4C nutritional yeast flakes
1/4C extra virgin olive oil
2T lemon juice
1/2t lemon zest
1t kosher salt
1/2t freshly ground black pepper
1 avocado, diced
Tips
I use a tofu press to make the process of removing the water from the tofu easier. The tofu has a perfect faux-cubed chicken texture because of it.
Directions
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