Quinoa & Smoked Tofu Salad

gluten free
wheat free
kid friendly
quick meals, fast feeds
low fat low sugar, diabetic friendly
1 spoon difficulty rating

10-30 minutes

The time depends on whether you use ready to eat ingredients or make the dish from scratch

Serves: 1-2

4
Average: 4 (2 votes)
Quinoa & Smoked Tofu Salad

A simple and lovely recipe - quinoa and smoked tofu are a good taste combo, as well as being very nutritious. We offer you two versions:

  • Cooked from scratch (although all the vegetable chopping and other preparation can be done while the quinoa is cooking).
  • Cheatin' version - this uses ready to eat quinoa plus ready-prepped salad veg

Ingredients

  • Taifun Smoked Tofu is available from health food shops and Waitrose.* 
  • Raw and ready-cooked quinoa can be bought from most supermarket branches, health food shops and delis. The dried variety is cheaper and there are plenty of brands to choose from. The ready to eat version in pouches tends to be Merchant Gourmet's although there are other brands, eg Food Doctor. There are also lots of cheaper grain combinations that include quinoa as well as other wholegrains. 

 

Gluten-free?
Taifun Smoked Tofu
A statement from the manufacturers re its gluten-free statues: Soy-sauce contains a minimal amount of gluten, but this is so low, that we consider it as uncritical. However, if you're seriously coeliac, please use another brand of smoked eg Clearspot or Dragonfly - you may wish to fry up the smoked variety and drizzle with tamari, a gluten-free soya sauce. Clearspot and Dragonfly also make marinated, ready-cooked tofu, each of which is GF. 
Quinoa is inherently GF but some packs mix it with other grains which might not be, so always check the labels. 

 

Ingredients: 

From scratch version

  • 2 cups just-boiled water from a kettle
  • 1 rounded tsp vegan bouillon, Kallo stock cube or similar vegan product
  • 1 cup quinoa, rinsed well
  • 4 tbsp lemon juice
  • 3 tbsp extra-virgin olive oil
  • 2 small cloves garlic, crushed
  • ¼ tsp salt
  • ¼ teaspoon freshly ground pepper
  • 1 pack firm smoked tofu, approximately 225g, cubed
  • 1 small yellow pepper, chopped small
  • 1 pack cherry tomatoes, halved 
  • ¼ cucumber, diced 
  • 1 small pack of fresh parsley (any type), finely chopped - use scissors for speed
  • 1 small pack of fresh mint, finely chopped - use scissors for speed

Cheatin' version

  • 1 pack of ready to eat quinoa (see above for brands)
  • 5 tbsp vinaigrette dressing
  • 1 tbsp lemon juice, freshly squeezed or from a bottle
  • 1 tsp garlic puree
  • 1 pack of mixed salad, including peppers, tomato and cucumber - or just chop a few extras into a pack of mixed leaves!
  • 1 small pack each of fresh parsley and mint, chopped roughly with scissors for speed
  • 1 packet of smoked tofu, preferably Taifun,cubed

Method: 

Cooked from scratch version
1. Place the hot water, bouillon/stock cube tand quinoa in a saucepan. Bring to the boil then reduce to a simmer. Cover and cook for about 17 minutes, until tender. Stir occasionally to prevent sticking and add a splash more hot water if necessary. Spread the quinoa on a baking tray to cool for  a few minutes, preferably in the freezer.
2. Meanwhile, whisk lemon juice, oil, garlic, ¼ teaspoon salt and pepper in a large bowl. Add the cooled quinoa plus the prepped tofu, yellow pepper, tomatoes, cucumber and chopped herbs. Toss well to mix everything together. Serve and eat.

 

Cheatin' version
1. Open the pack of quinoa, place it in a bowl and gently mash with a fork to get rid of the lumps. 
2. In a small bowl, measure out the vinaigrette then add the lemon juice and garlic puree. 
3. Stir in all the vegetables, herbs, chopped smoked tofu and then add the salad dressing. Season with salt and pepper, toss well to mix everything together. Stir well and serve. 

Share on FacebookShare on Twitter

Did you know that Vegan Recipe Club is run by a charity?

Viva! is a UK-registered charity which educates people about the realities of factory farming and how it impacts our health, the planet and animals. Vegan Recipe Club is part of our project to make going – and staying – vegan really easy by providing amazing recipes which make even meat-eaters’ mouths water!

We’re doing it because veganism saves animals, protects our planet and is better for the environment and your health.

We don’t receive any government funding. We can only keep going with YOUR help. Please consider donating to Viva! to help us continue to offer these life-saving services.

New recipes

Displaying 1 - 5 of 5
Mushroom Wellingtons

Mushroom Wellingtons

This delicious little number is basically a nut roast filling with a baked mushroom - all wrapped up in bought...See recipe »
Whole Wheat Pancakes

Whole Wheat Pancakes

Whole wheat pancakes - Now for your days off, here's a real treat, pancakes made with whole wheat flour. What...See recipe »
Hot Whole Wheat with Dates

Hot Whole Wheat with Dates

Bulgur with Dates (also known as Hot Whole Wheat with Dates) is a staple in our cooking classes. Participants can't...See recipe »
Almond & Pinenut Fritter with Braised Fennel, Roast Butternut Squash and White Beans

Almond & Pinenut Fritter with Braised Fennel, Roast Butternut Squash and White Beans

Chef Richard Buckley, owner of Acorn Vegetarian in Bath (one of the few veggie/vegan restaurants in the Michelin Guide) says:...See recipe »
Shredded Garlic Brussels Sprouts with Pine Nut Risotto

Shredded Garlic Brussels Sprouts with Pine Nut Risotto

Some times simple is best. It is all too easy to keep adding flavours and textures when the essence of...See recipe »

Add new comment