Savory Tofu & Quinoa Salad Bowl

Name: Savory Tofu & Quinoa Salad Bowl
Prep time: 20 min
Cook time: 25 min
Total time: 1 h 15 min
Ingredients: 1 block (14 to 16 ounces, or 400 to 450 g) organic extra-firm tofu, drained; 1 teaspoon grated fresh ginger; ½ teaspoon smoked paprika; 1 tablespoon (8 g) cornstarch or tapioca flour (optional); 1 tablespoon (8 g) cornstarch or tapioca flour (optional); 1 cup (85 g) broccoli florets, chopped; 1 orange bell pepper, sliced; 1 small red onion, sliced; 1 tablespoon (15 ml) extra-virgin olive oil; ⅓ cup (80 g) tahini; 3 tablespoons (45 ml) fresh lemon juice; 1 to 2 tablespoons (20 to 40 g) pure maple syrup; 1 clove garlic, minced; 1 teaspoon low-sodium soy sauce; 1 tablespoon (15 ml) toasted sesame oil; ½ teaspoon ground cumin; 2 tablespoons (30 ml) rice vinegar; 2 to 3 tablespoons (30 to 45 ml) water, as needed; Salt and pepper, to taste; Salt and pepper, to taste; 4 cups (600 g) finely chopped stemmed kale; ½ cup (85 g) cooked quinoa (red or black); ½ cup (78 g) cooked shelled edamame

Preparation info

yield:
4
servings

Difficulty
Easy
Ready in
1 hr 15

Appears in

The Build Your Bowl Salad Cookbook

By Nina Cherie Franklin

Published 2025

About

Enjoy this protein-packed, meat-free bowl combining marinated tofu, roasted veggies, tender edamame, and a creamy lemon tahini vinaigrette.

Ingredients

For the Tofu and Vegetables

1 block (14 to 16 ounces, or 400 to 450 g) organic extra-firm tofu,

Vegan

Method

Prepare the Tofu and Vegetables

Press the tofu following the instructions, then cut it into cubes. In a medium bowl, whisk together the soy sauce, maple syrup, sesame oil, garlic, ginger, paprika, and vinegar. Add the tofu and toss to coat well. Cover and refrigerate for 30 minutes to 2 hours, then coat with the cornstarch