Kale Quinoa Salad with Baked Tofu and Glory Bowl Dressing
This baked tofu kale quinoa salad recipe with glory bowl dressing is inspired by the Whitewater Cooks glory bowl dressing. Make a big batch of this dressing and have it throughout the week. Once you try it you will never go back.
Servings: 4
Calories: 501kcal
Ingredients
- 1 cup quinoa dry
- 1 350g block extra-firm tofu organic
- 1/2 tbsp sesame oil
- 1 tbsp soy sauce or tamari organic
- 1 large bunch kale de-stemmed
- 2 medium beets peeled and grated
- 2 medium carrots grated
- 1/4 cup pumpkin seeds / pepitas raw
For the salad dressing
- 1/4 cup nutritional yeast
- 1/2 cup water
- 3 tbsp soy sauce or tamari organic
- 3 tbsp apple cider vinegar unpasteurised
- 2 tbsp olive oil extra virgin
- 1 1/2 tbsp tahini
- 1 clove garlic
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- To prepare the quinoa, rinse 1 cup of quinoa in a sieve under running water for at least 30 seconds to remove the bitter saponins. Add to a saucepan with 2 cups of water. Bring to a boil, then turn down the heat to medium and let simmer, with the lid half on. The quinoa will be ready when all the water has evaporated, about 30 minutes. When it is finished, turn off the heat and cover to let it 'steam' for a further 5 minutes. This step is important in letting the quinoa kernels pop open, creating fluffy quinoa.
- To prepare the tofu, option to press tofu for 30 minutes beforehand for firmer consistency (see instructions in notes*). Cut tofu into rectangles about 1/4 inch thick. Toss with 1/2 tbsp of sesame oil and 1 tbsp soy sauce. Spread onto a parchment paper lined baking sheet and bake at 350 degrees Fahrenheit for 30 minutes. Option to flip the tofu halfway through the cooking process for even crispiness.
- While the quinoa and tofu are cooking prepare the salad. First, wash the kale and remove the stems. Roll the kale leaves into logs and chop into bite-sized pieces, or shred into thin strips, add to a large salad bowl. Wash the carrots and beets well, leaving the skins on, and grate or shred, adding these to the bowl with the kale.
- If you have a small blender, preparing the dressing is as simple as whizzing all the dressing ingredients together. Otherwise, mince the garlic and add all ingredients to a mason jar. Secure the lid and shake vigorously until well combined.
- When the quinoa and tofu are done, assemble by serving the quinoa in a bowl topped with the salad and pumpkin seeds. Add the tofu and dressing on top.
- Leftovers store well in the fridge for up 5 days.
Notes
*To Press the Tofu: Optional step but creates firmer textured tofu. Place the block of extra-firm tofu on a cutting board in-between two pieces of paper towel, or a clean dishtowel. Set a heavy object on top, such as another cutting board with a cast iron pan on top, and let press for 30 minutes.
Make it Grain-Free: Replace the quinoa with lentils or roasted yams or sweet potato.
Bump up the Protein: Serve it with a sprinkle of hemp hearts. Prepare 1 cup of shelled edamame and serve this with the salad.
Make it Soy Free: Boil 8 eggs to have in place of tofu. Use coconut aminos in place of soy sauce.
Make it Gluten-Free: Use tamari or coconut aminos in place of the soy sauce.
Make it Seasonal: Use cucumber, radish and tomato in the summer months. Add roasted squash, roasted mushrooms and Brussel sprouts in the winter months.