Quinoa Bean Salad with Balsamic Tofu
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A refreshing and filling summer recipe that is easy to put together and great for picnics! You do want to marinate the tofu for 2 hours before making, or overnight, so make sure to prep accordingly for the best flavors.
Salad Ingredients
- 1 small shallot (under 2 oz)
- 1/2 tbsp, Olive Oil
- 1/4 cup, Vinegar, red wine
- ½ to 1 tbsp(s), Lime Juice
- ½ to 1 tbsp(s), Lemon Juice
- 2 teaspoons, Salt
- 1 teaspoon tbsp Ground Black Pepper
- 1 Can red kidney beans, drained and rinsed
- ½ teaspoon sweetener
- 1 can black beans, drained and rinsed
- 1 medium Avocado
- 1/2 cup frozen corn, thawed.
- 3/4 Cup, raw quinoa
- Finely dice your shallot and leave it to soak in the vinegar for 30 minutes to reduce the bite. If you like that pure raw shallot flavor, you can skip the soaking step.
- Cook your quinoa as directed on package, set aside
- Add lemon juice, lime juice, salt, pepper, sweetener, and olive oil and whisk together. Taste and add more lime and lemon if desired.
- Dice your avocado and toss in the dressing you just made, that will help to keep it from turning brown.
- Add your beans, cooked quinoa, and thawed corn. Mix well and adjust seasoning as desired.
Balsamic Tofu Ingredients
- 1 container of extra firm tofu
- 1/4 cup balsamic vinegar
- 1 teaspoons garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- ½ tablespoon olive oil
- 1 teaspoon maple syrup
- Press your tofu for one hour and throw out the liquid.
- Cut into cubes.
- Mix the vinegar, oil, seasonings and maple syrup in a bowl or shallow container.
- Soak the tofu in this marinade for 2 hours, or overnight.
- Drain the tofu before cooking.
- If using an air fryer, preheat to 380 degrees, then cook for 12-18 minutes (flipping over/shaking basket once halfway through) checking occasionally until desired crispiness is reached.
- If using the oven: preheat to 400 and cook for 20-30 minutes, until desired crispiness is reached.
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