Name: Quinoa and Roasted Vegetable Salad with Tofu
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 3.5 oz firm tofu (cubed); 1 Tbsp coconut aminos; 1 Tbsp olive oil; 1 tsp balsamic vinegar; 1 garlic clove (minced); 1/4 tsp smoked paprika; 1/8 tsp low-sodium salt; 1/4 tsp black pepper; 1/3 cup quinoa (cooked); 1/4 cup zucchini (diced); 1/4 cup carrots (diced); 1/4 cup cucumbers (sliced); 1 Tbsp olive oil (divided); 1 tsp balsamic vinegar; 1/2 tsp oregano (dried); 1/8 tsp low-sodium salt; 1/4 tsp black pepper

Quinoa and Roasted Vegetable Salad with Tofu

The Quinoa and Roasted Vegetable Salad with Marinated Tofu is a delicious and plant-based meal that combines nutty quinoa with roasted zucchini, carrots, and fresh cucumber slices. The marinated tofu adds a savory, umami-rich flavor with a crispy texture. Drizzled with olive oil and balsamic vinegar, the salad is vibrant, light, and packed with nutrients, making it both flavorful and satisfying. Perfect for a healthy lunch or dinner, this dish offers plant-based protein, fiber, and heart-healthy fats.

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Course: Dinner

Keywords: Nutty Quinoa, Roasted Vegetables, Tangy Balsamic

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: 1

Calories: 585kcal

Ingredients

Marinated Tofu

3.5 oz firm tofu, cubed
1 Tbsp coconut aminos
1 Tbsp olive oil
1 tsp balsamic vinegar
1 garlic clove, minced
1/4 tsp smoked paprika
1/8 tsp low-sodium salt
1/4 tsp black pepper

Salad

1/3 cup quinoa, cooked
1/4 cup zucchini, diced
1/4 cup carrots, diced
1/4 cup cucumbers, sliced
1 Tbsp olive oil, divided
1 tsp balsamic vinegar
1/2 tsp oregano, dried
1/8 tsp low-sodium salt
1/4 tsp black pepper

Instructions

In a small bowl, mix tamari, olive oil, lemon juice (or balsamic vinegar), minced garlic, smoked paprika (or cumin), salt, and pepper. Toss the tofu cubes in the marinade and let them sit for at least 15-20 minutes.
Preheat the oven to 400°F (200°C). Toss the zucchini and carrots with 1/2 tablespoon of olive oil, salt, and pepper. Roast on a baking sheet for 20 minutes until tender and slightly caramelized.
Heat a pan over medium heat and add the marinated tofu. Sauté until golden brown and crispy on all sides, about 5-7 minutes.
In a large bowl, combine the cooked quinoa, roasted zucchini and carrots, and fresh cucumber slices.
Drizzle with the remaining olive oil and balsamic vinegar, and toss gently to combine.
Top with the crispy marinated tofu and serve warm or at room temperature.

Nutrition