Quinoa Salad with Crispy Tofu Cubes and Lime Vinaigrette


  • 1 large sweet potato, cut into chunks
  • 2 tablespoons olive oil
  • salt and ground black pepper to taste
  • 2 cups chicken broth
  • 1 cup quinoa, rinsed
  • 1 (12 ounce) package extra-firm tofu, cut into 1-inch cubes
  • 2 tablespoons all-purpose flour
  • 2 tablespoons cornstarch
  • 2 teaspoons garlic powder
  • ¼ cup vegetable oil
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 1 teaspoon Dijon mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • 1avocado, diced
  • 2 cups mixed greens with spinach
  • 1 cup bite-sized broccoli florets
  • ½ cup diced red bell pepper
  • ¼ cup capers
  • 7 leaves fresh basil, cut into strips, or more to taste
  • Directions

  • Step 1

    Preheat oven to 450 degrees F (230 degrees C).


  • Step 2

    Toss sweet potato with 2 tablespoons olive oil, salt, and pepper on a baking sheet; spread out in an even layer.

  • Step 3

    Roast sweet potato in the preheated oven until soft, about 20 minutes.

  • Step 4

    Bring chicken broth to a boil in a saucepan. Reduce heat to low; stir in quinoa. Cover and simmer until quinoa is tender, about 30 minutes. Place in the refrigerator to cool.

  • Step 5

    Bring a pot of generously salted water to a boil. Remove from heat; add tofu cubes. Let soak for 15 minutes. Drain and pat dry with a clean dish towel.

  • Step 6

    Mix flour, cornstarch, garlic powder, salt, and pepper together in a shallow bowl. Toss tofu cubes in flour mixture until evenly coated.

  • Step 7

    Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Cook tofu cubes in 2 batches until browned, about 20 seconds per side.

  • Step 8

    Place 3 tablespoons olive oil, lime juice, Dijon mustard, garlic powder, cumin, salt, and pepper in a jar. Seal and shake well to make dressing.

  • Step 9

    Pour dressing into a large bowl. Add sweet potato, tofu cubes, avocado, mixed greens, broccoli, red bell pepper, capers, and basil; toss to combine.

  • Step 10

    Divide quinoa among serving plates; top with sweet potato salad mixture.

  • Cook's Note:

    Don’t overcook the tofu cubes. You want the outside brown and the inside hot, but not too dry.

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