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Mixed Greens Quinoa Salad with Roasted Tofu
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Description
Today’s recipe will totally change the mind of those salad haters who always make excuses not to eat salad. This is the best lunch or dinner meal salad.
Ingredients
- FOR ROASTED TOFU:
- 70 grams Extra Firm Tofu
- 1 Tablespoon Olive Oil
- ¼ teaspoons Oregano
- 1 pinch Salt
- FOR THE DRESSING:
- 1 Tablespoon Extra Virgin Olive Oil
- ½ pieces Lemon
- 1 teaspoon Tahini
- 1 pinch Salt
- FOR THE SALAD:
- 3 Cherry Tomatoes
- 2 leaves Radishes
- 1 Small Spring Onion
- 60 grams Cooked Quinoa
- 2 Tablespoons Cooked Chickpeas
- 1 cup Mixed Greens, Such As Kale, Spinach, Etc.
Preparation
Preheat oven to 360°F (180°C). Line a small baking sheet with a parchment paper. Cut tofu into bite-size pieces, transfer to a baking sheet. Drizzle with some olive oil, oregano, and salt. Toss everything and let it roast for about 20–30 minutes.
Add dressing ingredients into a small bowl and mix until combined. Add water if mixture is too thick. Set aside.
Slice radishes and cherry tomatoes into bite-size pieces. Chop spring onions. Add to a bowl along with greens, cooked quinoa, roasted tofu, and chickpeas. Pour dressing over it. Toss everything together until combined.
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