Spicy Indian Tofu Red Quinoa Salad (Instant pot and Stovetop)
Flavorful and refreshing, this spicy Indian red quinoa salad is paired with crispy tofu and a delicious zesty curry dressing! Both instructions for cooking quinoa in Instant pot and on stovetop included. Ready in 30 minutes and only simple wholesome ingredients needed.
Servings: 6 servings
Calories: 197kcal
Ingredients
For quinoa
- 1 ¼ cup water or vegetable broth
- 1 cup uncooked red quinoa (or other types of quinoa)
- ¼ teaspoon salt (add if using water)
For pan-fried tofu
- 1 block extra firm tofu pressed, drained and cubed (around 14 oz / 400g)
- 1 tablespoon cornstarch
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
For curry dressing
- ½ block silken tofu drained (about 7oz / 200g)
- 1 tablespoon white wine vinegar or lemon juice
- 1 ½ teaspoon curry powder
- 1 teaspoon maple syrup (or other sweetener of choice)
- ½ teaspoon chili powder (optional)
- ¼ teaspoon garlic powder
- salt and pepper to taste
For salad
- 1 medium yellow bell pepper diced
- ½ medium red onion diced
- 10-12 cherry or grape tomatoes quartered
- 2 cups shredded red cabbage
- 1 small cucumber diced
Instructions
- Regardless of cooking method, rinse quinoa in a fine mesh colander for 30-60 seconds under running water.
Cooking quinoa in Instant Pot
- If cooking in instant pot, place quinoa in along with 1 ¼ cups of water or broth. Lock the lid and seal the steam valve. Set mode to manual and cook on HIGH pressure for 1 minute.
- Allow pressure to release naturally for around 10 minutes before manually releasing the remaining pressure. Fluff it up using a fork.
Cooking quinoa on stove
- In a non-stick saucepan or pot, add in quinoa with 2 cups of water or broth. Bring mixture to a boil, then lower heat to a gentle simmer.
- Place the lid on and let it cook for 10-15 minutes, or until most water has been absorbed by quinoa. Remove from heat and set aside for 5-10 minutes, before fluffing them up with a fork.
Cooking tofu
- While quinoa is cooking, start cooking your tofu.
- Combine cornstarch, garlic powder, onion powder, salt and mix well. Place tofu cubes into a zip-top bag, then add in cornstarch mixture. Give bag a shake until tofu are well coated.
- Heat up a non-stick or cast-iron pan on medium high heat. Place tofu in a layer and cook for 3-4 minutes on each sides, or until almost all sides are nicely browned. Set aside.
Assembling salad
- Make dressing by combining everything needed into a blender and blend until smooth. Taste and add more seasonings, if need.
- Gather all chopped vegetables, quinoa and tofu into a large salad bowl. Pour in dressing and toss until dressing is evenly incorporated.
- Serve immediately, or let it chill in the fridge for a few hours if you like cold salads!
Notes
Variations
Dressing - Curry dressing can be swap with this creamy Italian dressing or other dressing of choice.
Quinoa - Can be substituted with other grain of choice, be it rice, buckwheat, farro or risotto. Cook it according to package instructions before adding into salad.
Tofu - You can swap it with other plant based protein like tempeh, seitan or even chickpeas.
Vegetables - Feel free to use whatever veggies you have on hand. Bell peppers of any color, tomatoes, cabbage, carrot, peas and corn kernels are some that works well in this recipe.
Salad can be eaten both warm or cold. For warm salad, you can heat it up in the microwave. For cold version, let it chill in the fridge for an hour or so before serving.
Storing - Salad will last for 1-2 days in the fridge with the dressing mixed in, and up to 4 days when dressing and salad are kept separately.
Nutrition
Calories: 197kcal | Carbohydrates: 29g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 350mg | Potassium: 571mg | Fiber: 4g | Sugar: 4g | Vitamin A: 684IU | Vitamin C: 59mg | Calcium: 73mg | Iron: 3mg
