Quinoa Salad with Pan Seared Tofu and Heirloom Tomatoes

Pan seared tofu quinoa salad

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Just a woman who loves cooking and collecting books. Oh, I also really like chinchillas. :)


The key to this salad is the contrast of hot and cold elements. I like salads, but sometimes I get tired of cold salads all the time. This salad solves that problem for me. The warm quinoa and the hot crispy tofu makes it seem like a hot entree, except that there's a lot of nutritious leafy greens.


1-2 heirloom tomato, sliced
1-2 packages of your choice of salad greens
1/2 cup quinoa, dry
1 cup vegetable stock
1 tbsp light soy sauce (or season to taste)
2 blocks baked tofu, sliced in half so each piece is 1/2" thick (total of 4 pieces)
1 tbsp butter
1/3 cup ranch dressing
1 tbsp scallions, minced for garnish


  1. Rinse the quinoa in a fine mesh strainer.
  2. In a pot, add the rinsed quinoa, stock, and soy sauce. Bring to a boil.
  3. Lower the heat to a low simmer and cook for about 15 minutes.
  4. While the quinoa is cooking, brown the butter in a frying pan on medium high heat.
  5. When the frying pan is hot enough, sear both sides of each piece of tofu.
  6. When the quinoa and tofu are ready, begin assembling the salads. From bottom to top: salad greens, tomato slices, quinoa, tofu, ranch dressing, and scallions for garnish.
  7. Enjoy while quinoa and tofu are hot!


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