Quinoa Pesto Salad w/Tofu



This vegan and gluten-free Quinoa Pesto Salad with Tofu is bursting with flavor and nutrients. Fresh basil pesto adds a vibrant touch to quinoa, complemented by savory tofu cubes and colorful cherry tomatoes. It's a perfect dish for a nutritious lunch or light dinner.

Ingredients:
  • 1 cup quinoa, cooked
  • 1/2 cup basil leaves, packed
  • 1/4 cup pine nuts
  • 2 cloves garlic
  • 1/4 cup nutritional yeast
  • 1/4 cup olive oil
  • 1 tablespoon lemon juice
  • Salt and pepper to taste
  • 8 ounces firm tofu, cubed
  • 2 cups cherry tomatoes, halved
  • 1/4 cup red onion, finely chopped
  • 2 cups baby spinach leaves

Instructions:

In a food processor, combine basil, pine nuts, garlic, nutritional yeast, olive oil, lemon juice, salt, and pepper

Blend until smooth to make the pesto

In a large bowl, mix cooked quinoa with half of the prepared pesto

In a separate bowl, toss tofu cubes with the remaining pesto until coated

In a skillet over medium heat, cook tofu cubes until golden brown, about 5 minutes per side

Add cherry tomatoes, red onion, and baby spinach to the quinoa mixture

Toss well to combine

Top the salad with the cooked tofu cubes

Serve immediately or refrigerate until ready to serve


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