High-Protein Shredded Tofu and Crispy Quinoa Salad

Ingredients

• 450 g Firm tofu (Grated using the large holes of a box grater)
• 1 tbsp Olive oil
• 1.5 tsp Sriracha (Use 1–2 teaspoons, to taste)
• 0.5 tbsp Maple syrup (For seasoning the tofu)
• 0.5 tbsp Soy sauce (For seasoning the tofu)
• 1 tsp Garlic powder
• 1.5 cup Cooked quinoa
• 2 cup Kale (Finely chopped)
• 0.25 Red onion (Sliced)
• 0.5 Avocado (Sliced)
• 1 Cucumber (Sliced)
• 100 g Boiled edamame
• 0.333 cup Green onion (Chopped)
• 3 tbsp Hulled tahini (For the dressing)
• 1.5 tbsp Soy sauce (For the dressing)
• 1 Lime juice (Juice from 1 lime)
• 1.5 tbsp Maple syrup (For the dressing)
• 1 clove Garlic (Minced)
• 1 tsp Fresh ginger (Minced)

Steps

1. 1

   Preheat the oven to 200°C (400°F) fan-forced. Line two baking trays with parchment paper.

2. 2

   Spread the cooked quinoa evenly over one of the prepared trays. Place it on the lower oven rack and bake for 20–25 minutes, tossing halfway through, until lightly golden and crisp.

3. 3

   Using the large holes of a box grater, grate the tofu into a bowl.

4. 4

   Add the olive oil, sriracha, maple syrup, soy sauce, and garlic powder to the grated tofu. Toss thoroughly until every shred is evenly coated.

5. 5

   Spread the seasoned tofu evenly over the second prepared baking tray. Bake for 25–30 minutes, tossing halfway through, until golden and crispy.

6. 6

   While the quinoa and tofu bake, add the tahini, soy sauce, lime juice, maple syrup, minced garlic, and minced ginger to a bowl. Whisk until the dressing is smooth and well combined.

7. 7

   Add the chopped kale, sliced red onion, avocado, cucumber, and boiled edamame to a large salad bowl.

8. 8

   Add the crispy quinoa and crispy tofu to the salad bowl. Drizzle over the tahini dressing and toss gently until the vegetables and grains are evenly coated without crushing the avocado.

9. 9

   Divide the salad among three servings and serve immediately while the quinoa and tofu are crisp.

Notes

The source states approximately 580 calories, 34 g protein, 41 g carbohydrate, 29 g fat, 11 g fiber, and 6 mg iron per serving. For the crispiest results, spread both the quinoa and tofu in an even layer and avoid overcrowding the trays.

Nutrition per serving

• main
• salad
• plant-based
• vegan
• high-protein
• crispy
• baked
• gluten-free option