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Vegan White Bean & Tofu Quinoa Salad [GF]

This vegan white bean & tofu quinoa salad is filled with flavor from lemon, garlic and fresh herbs and packed with protein from quinoa and oil-free tofu. Easy to make and perfect for meal prep!
4 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Lunch, Main Course
Servings 6 people

Ingredients
  

Quinoa Salad

  • 1 cup quinoa rinsed in cold water
  • 2 cups water
  • 1 (15 oz) can white beans drained and rinsed
  • 3/4 cup chopped red onion
  • 1/2 cup chopped fresh spinach
  • 2 or 3 lemons, juiced start with the juice of 2 lemons and add more to taste, if desired
  • 2 or 3 tbsp olive oil, optional
  • 2 tsp fresh minced garlic
  • 1/4 to 1/3 cup chopped fresh basil start with 1/4 cup and add more if desired
  • 4 tbsp chopped fresh chives
  • 1/2 tsp pink Himalayan salt or salt to taste
  • lemon zest to taste
  • pepper to taste

Oil-Free Baked Tofu

  • 1 block extra firm tofu pressed for about 20 minutes on each side
  • 1/2 tsp pink Himalayan salt
  • 1/2 tsp garlic powder
  • 1/4 tsp onion powder
  • a little bit of black pepper

Instructions
 

  • Start by preheating the oven to 415 degrees F to bake the tofu. While the oven is preheating, press the tofu (I wrap mine in paper towels and put something heavy on top) for about 20 minutes on each side. While you are pressing the tofu and waiting for the oven to preheat, start on your quinoa.
  • Cook the quinoa:
    Add 1 cup of rinsed quinoa and 2 cups of water to a medium pot over high heat. When the water starts to boil, stir and lower the heat to med-low so there's a gentle simmer and tilt the lid. Cook for about 12-15 minutes, removing from the heat when the water is absorbed. Fluff with a fork and set aside to cool.
  • Bake the tofu:
    Cut into cubes and add to a large bowl. Add salt, garlic powder, onion powder and pepper and stir so it's evenly distributed. Stir gently so the tofu doesn't break.
    Line a baking sheet with parchment paper and add the tofu. Bake at 415 degrees F for about 15 minutes or until golden, flip the tofu and bake for about another 15 minutes, until golden. The tofu should feel firm on the outside. Set tofu aside to cool.
  • Add the cooked quinoa to a large bowl and add the remaining ingredients: lemon juice and zest, optional olive oil, white beans, tofu, basil, chives, red onion, minced garlic, spinach, salt and pepper.
    Start with the juice of two lemons and add more to taste if desired. Add lemon zest to taste.
  • Mix and taste test. This is super versatile so add more garlic, herbs, or lemon to your liking!
    Once everything is mixed together and tasting delicious, you can eat immediately or refrigerate until cold (I recommend refrigerating it before eating. I always refrigerate it because it tastes so good cold and the flavors intensify and it gets even better the longer it sits in the fridge).
  • Store leftovers covered in the refrigerator for about 4 days. Enjoy!

Notes

  • Lemons vary in size so I recommend starting with the juice of 2 lemons and add more to taste, if desired. 
  • I recommend eating this after it's been sitting in the fridge for a couple hours or overnight. It's best enjoyed cold.