Crispy Tofu Salad

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

1 block tofu

3 tbsp teriyaki sauce

1 tbsp cornstarch

4 English cucumbers

1 cup cooked quinoa

2 cups purple cabbage

1 red bell pepper

1 bunch green onions

1/2 bunch cilantro

5 radish (thinly sliced)

1/4 cup chopped peanuts

1 cup chopped fresh pineapple

Juice of 1 lime

1½ tsp sesame oil

1 garlic clove (peeled)

2 inch cube ginger

½ cup tahini

Salt to taste

1 tbsp soy sauce

1 tbsp maple syrup

Directions

Use a cheese grater to grate your tofu. Add to a lined baking sheet, toss in teriyaki sauce and cornstarch and bake at 400 °F for 40 minutes, or until crispy, tosing halfway through.

Slice your veggies and add them to a large bowl with your cooked and cooled quinoa and the rest of the salad ingredients.

Make your pineapple sesame vinaigrette by blending together all ingredients. Season to taste.

Add your crispy tofu on top, along with your dressing. Toss, serve and enjoy!

Nutrition

• Calories: 572.5 kcal
• Total Fat: 33.5 g
• Saturated Fat: 5.2 g
• Unsaturated Fat: 21.59 g
• Trans Fat: 0.2 g
• Sodium: 861 mg
• Total Carbohydrate: 48.4 g
• Dietary Fiber: 9 g
• Total Sugars: 23.1 g
• Protein: 28 g