Smokey Tofu with Quinoa Salad
Nutrition per serving
| Calories | 603 kcal |
| Protein | 26.9 g |
| Carbs | 68.7 g |
| Fats | 27.3 g |
| Saturated Fat | 3.9 g |
| Monounsaturated Fat | 13.6 g |
| Polyunsaturated Fat | 7.9 g |
| Sugars | 5.3 g |
| Fiber | 14.4 g |
| Sodium | 22 mg |
Ingredients
| Extra Firm Tofu | |
| Quinoa | |
| Romaine Lettuce | |
| Tomatoes, Red, Ripe | |
| Red Onion | |
| Avocado | |
| Olive Oil | |
| Sweet Smoked Paprika |
Preparation
Drain the tofu and press out the moisture using paper towels. Cut into slices.
1. Prepare the quinoa by rinsing in a fine sieve for 30 seconds. In a small pot, bring a cup of lightly salted water to boil. Add 1/2 cup of quinoa, reduce heat to low, cover and simmer for about 10-15 minutes until liquid is absorbed and the quinoa is tender. Remove from heat and set aside for a few minutes. Fluff the quinoa with a fork to separate the grain.
Drain the tofu and press out the moisture using paper towels. Cut into slices.
1. Prepare the quinoa by rinsing in a fine sieve for 30 seconds. In a small pot, bring a cup of lightly salted water to boil. Add 1/2 cup of quinoa, reduce heat to low, cover and simmer for about 10-15 minutes until liquid is absorbed and the quinoa is tender. Remove from heat and set aside for a few minutes. Fluff the quinoa with a fork to separate the grain.
2. In a small bowl, mix the paprika with 3 tbsp of water. Add the tofu and gently combine to coat. Leave for 5 minutes.
3. Heat 1 tsp of olive oil in a frying pan. Add the tofu (and any remaining marinade) and cook for 2 minutes on each side.
4. To make the salad, add the lettuce, tomato and red onion into a bowl. Dice the avocado and add on top.
5. Add the quinoa and tofu slices on top of the salad.