Summer officially arrives this weekend so it’s time to start cranking out a big variety of salads. This versatile salad is both sweet and savory. I’m always looking for more ways to season tofu and curry works very well. The key is to let the tofu marinate in the dressing for at least 30 minutes so the flavor soaks all the way through to the center.
We’re having a family grill out this weekend. They are all carnivores and wonder where I get my protein. This salad is a perfect example – the quinoa, parsley (yes, parsley has protein!) and tofu ensure this salad is packed with protein. I’m always trying to get them to eat more plant-based meals, so let’s see if I can entice them with this dish. Keeping my fingers crossed!
For those following Dr. Fuhrman’s Eat To Live program, this dish complies with the Life Plan. Those on the Six Week Weight Loss Plan should leave out the sweetener in the dressing.
Ingredients (serves 8 – 10)
1 pkg. extra firm tofu – diced
2 cups chopped parsley
1 cup uncooked quinoa
½ cup currants (or chopped raisins)
½ cup diced shallots
Dressing
1 cup apple cider vinegar
2 tbsp. agave nectar (or honey for vegetarians)
1 tbsp. yellow curry powder
Directions
1. Place quinoa and 2 cups water in a sauce pan. Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes. When finished cooking, let cool completely.
2. While quinoa is cooking, prepare dressing, dice the tofu, and marinate the tofu in the dressing.
3. After quinoa has cooled, place it in a mixing bowl with the parsley, shallots and currants.
4. Add tofu and dressing. Mix well.
5. Salt to taste, if desired. (Note: many curry powders already have some salt in them.)
6. Place in fridge to cool.
7. Serve chilled.
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