Quinoa Salad with Crispy Tofu Cubes and Lime Vinaigrette

Had this salad at a restaurant in Minneapolis and had to make it the second I got home. It takes a bit of prep work, but definitely worth it!

• Preparation Time: 30 mins
• Cooking Time: 58 mins
• Total Time: 1 hr 28 mins
• Calories: 747 Calories

Ingredients

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

Recipe Instructions

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.