Pretty quinoa tofu avocado salad

This pretty quinoa tofu avocado salad is my answer to the perfect vegan lunch. You know I love salads. But I also like to make them filling by adding cheese, chicken, chickpeas or other usual protein-rich suspects. Lately, though, the hot weather has got me craving lighter foods, so I started experimenting with tofu because it is a great add on to meals if you’re in that light and summery mood but still want substance.

In this recipe, I use silken tofu, which is high in water and has a custard-like texture – almost dare I say fresh mozzarella-like – making it perfect for salads. It pairs wonderfully with a ginger sesame dressing, on a stack of healthy veggies and quinoa. If you want to turn this into a starter, replace half the quinoa with fresh herbs. 

Note: There are several types of tofu available on the market. If you want more info on this, the guys at Thekitchn explain it well. But for the purpose of this recipe, use Silken tofu. 

Serves 2

Ingredients

• 1/2 cup quinoa, uncooked
• 1/3 cup soy sauce or tamari sauce
• 3 tablespoons minced fresh ginger
• 2 tbsp rice vinegar
• 1 tbsp sriracha sauce
• 1 tbsp sesame oil
• 1 avocado
• 2 small Lebanese cucumbers (these are smallish smooth and seedless cucumbers – if you don’t have any, use an English cucumber)
• 1/2 package of silken tofu (150g)
• 1 tbsp sesame seeds, toasted
• 2 tbsp fresh mint, minced
• 1 tbsp fresh chives, minced

Instructions

1. Cook quinoa as per package directions. Let cool.
2. Mix the dressing ingredients (soy sauce, ginger, vinegar, sriracha and sesame oil) in a bowl
3. Carefully slice tofu into 1-cm slices and set aside
4. Slice avocado and avocado thinly and set aside
5. Gently mix in a few tbsp of the dressing in the cooled quinoa
6. On each serving plate, put half the quinoa, top with avocado, cucumbers, tofu slices and drizzle with dressing. Top with mint, chives and sesame seeds.