Quinoa Salad with Fried Tofu, Broccoli and Peas

This Quinoa Salad with Fried Tofu, Broccoli and Peas is one of our favorites. It’s healthy and nutritious and perfect for dinner.

I’ve seen on the internet recipes with fried tofu, and I was really intrigued about it, and curious. It seemed to be such a tasty replacement for meat because we rarely eat meat, and tofu is quite bland and boring. Actually, we also eat very rarely tofu, so I tried something different today, to take the bland tofu to a next level.

I was really impressed, I loved it. This is my first time making this, and I really loved it and paired with a warm quinoa salad, it was the perfect dinner for us.

Ingredients:

• 200 g of quinoa
• 100 g of tofu, sliced
• 1/2 a head of broccoli
• 50 g of peas
• 30 g of pomegranate seeds
• salt, pepper, chili flakes, herbs de Provence
• 1 tablespoon of grapeseed oil, for frying

Measure the quinoa, pour it into a fine strainer and wash under cold water to get rid of the dirt. Add it to a pot, add 400 ml of water, a pinch of salt and bring to a boil. When it starts to boil, turn the heat to medium-low, add the lid to the pot and let it cook for 15 minutes. Set aside to cool just a touch.

Steam the broccoli for 7 minutes and the peas, for 3. Add the quinoa and the veggies into a big bowl with the pomegranate seeds. Stir to combine.

In a pan heat the oil and add the seasoned tofu to fry on both sides. Fry them until they’re golden brown and crispy delicious. You can add whatever seasonings you like best. These were my favorites.

This recipe is just an inspiration, make one that wears your signature, with ingredients that you love. Mix and match based on your own preference.

Add the quinoa salad to a plate and the fried tofu and serve warm.

Have you made any of my recipes? Please tag me on Instagram with the tag #booksandlavender because I would love to see your creations.

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Quinoa Salad with Fried Tofu, Broccoli and Peas

Yield: 3 servings

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

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Ingredients

• 200 g of quinoa
• 100 g of tofu, sliced
• 1/2 a head of broccoli
• 50 g of peas
• 30 g of pomegranate seeds
• salt, pepper, chili flakes, herbs de Provence
• 1 tablespoon of grapeseed oil, for frying

Instructions

1. Measure the quinoa, pour it into a fine strainer and wash under cold water to get rid of the dirt. Add it to a pot, add 400 ml of water, a pinch of salt and bring to a boil. When it starts to boil, turn the heat to medium-low, add the lid to the pot and let it cook for 15 minutes. Set aside to cool just a touch.
2. Steam the broccoli for 7 minutes and the peas, for 3. Add the quinoa and the veggies into a big bowl with the pomegranate seeds. Stir to combine.In a pan heat the oil and add the seasoned tofu to fry on both sides. Fry them until they're golden brown and crispy delicious. You can add whatever seasonings you like best. These were my favorites.
3. Add the quinoa salad to a plate and the fried tofu and serve warm.