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1/1 Photo of Quinoa Salad With Baked Marinated Tofu
1 hr 15 mins
I have no idea where I found this recipe. I made it because we are trying to eat less meat in our diet and tofu is probably one of the best ways to substitute for it. This was very tasty. I plan to make this again but will experiment with different marinades. I pressed my tofu before using it. To do this I got myself a brick and covered it with tin foil. Then I put the tofu block on a dinner plate and put a rectangular plate on top of the tofu and set the brick on it. I let it sit for 20 minutes. Then flipped the tofu over and pressed it again for 15 minutes. It got most of the water out of the tofu which is important because you want the marinade to be absorbed into the tofu as much as possible. I think you could do all sorts of different marinades and have the dish turn out good each time. I changed a few things to suit my tastes. Instead of using celery I used snow peas. I added sauteed mushrooms and asparagus spears which I cut up and put into the cooked quinoa. I used powdered chipoltle chili instead of cayenne and agave nectar instead of the th honey. I found this to have a strong Dijon mustard taste, so I will probably cut back on that next time. I didn't add the cilantro because I didn't have any, but would have if I did. The rest was pretty much the same.
Units: US | Metric
Serving Size: 1 (159 g)
Servings Per Recipe: 8