Tis the season…for spicy tofu and quinoa salad!

Quinoa broccoli carrot curry

I love this time of year! It’s the perfect time to get together with family and friends, eat fabulous food and have engaging (hopefully!) conversations. I love the sound of laughter that echoes throughout the house. Food is such an integral part of any party, and I try to make healthy but tasty food. This recipe came about because I ran out of the ingredients for something I wanted to make and improvised because I didn’t have time to go to the store. Admittedly, this happens to me more often than I’d like to admit! It was a hit as an appetizer and is also terrific as part of a tapas meal in smaller portions for six people instead of four. As I always say, as a bonus, it’s gluten-free and vegan!

Spicy tofu and quinoa  salad

Makes: 4 servings

Total time: 1 to 1 .5 hours, cook time: 30-60 minutes (depending on the type of chickpeas used), prep time: 20 minutes


  • 1 +1/2 cup quinoa cooked
  • 1 package of soft tofu, cut into cubes
  • 1/2 cup chickpeas
  • 2 cups of mixed vegetables
  • 1-2 chili peppers

For the dressing

  • Juice of 1 lemon
  • 2 tablespoons Dijon mustard
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon curry powder
  • 3 garlic cloves minced
  • Salt and pepper to taste


Directions for chickpeas/garbanzo and vegetables:

If using dry chickpeas/garbanzo beans:

  • Place chickpeas in a large bowl and cover completely with cold water. Allow to soak overnight, about 12 hours.
  • Boil two cups of water in a medium or large pot and then add the cup of chickpeas.
  • Cover and simmer for approximately one hour until tender.
  • Drain cool for 15 minutes.

If using canned chickpeas/garbanzo beans:

  • Place chickpeas in a large bowl and wash.
  • Boil two cups of water in a large or medium pot and then add the cup of chickpeas.
  • Cover and simmer for approximately 25 -30 minutes until tender.
  • Drain and cool for 15 minutes.

Directions continued:

  • While chickpeas are cooling, chop the vegetables and tofu.
  • Once the chickpeas are cool add the vegetables in the bowl and then add ½ the curry mixture, toss together and marinate for 15 minutes to 1 hour.
  • Heat one tablespoon of oil in a large pan.
  • Add in the remaining ½ onion, the peppers, the rest of the curry mixture, the vegetables, tofu and chickpeas.
  • Sauté for 2-3 minutes

Whisk or blend dressing ingredients in blender and put on top of salad, let sit for 10 minutes before serving.

Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)

  • Calories: 265
  • Fat: 12g
  • Carb: 35g
  • Protein: 15g

23 replies »

  1. YUMMY YUMMY!!!!! This is pretty simple, but like nothing I have ever seen before. I loveeee it!! I think I have most of these ingredients right now too, so this is perfect! Thanks for sharing. Your recipes are THE BEST!

    Liked by 1 person

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