Herb Quinoa & Sriracha Tofu Salad

(Serves: 4)

50g quinoa – white
50g quinoa – red
80g caster sugar
40g pecan halves
200g white wine vinegar
8g roasted black sesame seeds
8g sesame seeds
120g sriracha chilli sauce
280g extra firm plain tofu
80g plant-based mayonnaise
60g red radishes
60g carrots
100g butternut squash
40g kale
60g shelled edamame beans
24g pomegranate seeds
2tbsp lemon juice
10g thyme
20g parsley
20g garlic

Sriracha chilli sauce may contain traces of Peanuts

Suitable for:
  • Vegan
  • Gluten free
  • Dairy free
Allergens:
  • Tree Nuts
  • Sesame Seeds
  • Soya
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
Nutritional
Information		 Per
100g		 Per dish
(288g)
Energy 674 kj
161 kcal		 1942 kj
465 kcal
Fat 8.9g 25.6g
of which Saturate 1.0g 2.9g
Carbohydrate 13.0g 37.4g
of which Sugars 5.7g 16.4g
Fibre 2.6g 7.5g
Protein 7.3g 21.0g
Salt 0.36g 1.04g
Please note that whilst every care has been taken to ensure the information contained in these recipes is correct, products are often reformulated by manufacturers. This may affect the nutrition and allergy information; therefore you should always check product labels and not rely solely on the information presented here. In addition, when preparing food for special diets, care must be taken to ensure there is no cross contamination from other foods. Separate cooking vessels and utensils must be used.
  • To make the pickle liquor add sugar, 200ml water and white wine vinegar into a small pan and simmer for around 5 minutes.
  • Wash and peel the carrots into ribbons, wash and slice red radish. Pour pickle liquor over the carrot and radish and leave for a few hours (overnight is best).
  • Cook red and white quinoa separately in water then drain and allow to cool down before mixing together with chopped parsley, lemon zest and juice – taste for seasoning, add if needed.
  • Mix together plant-based mayonnaise and 40g Sriracha, taste and add some lemon juice. Place into a bottle or piping bag.
  • Wash kale, remove stem and tear into small pieces. Blanch and allow to cool down in ice cold water.
  • Press out as much excess water from tofu as possible and pat dry. Cut into cubes and place in a small bowl and mix with 80g Sriracha and some lemon juice.
  • Warm up a small pan with no oil and dry fry to get a nice colour then remove from the heat and add seasoning and sesame seeds. The excess heat from the pan will toast the seeds and coat the tofu.
  • Dice butternut squash and pan fry with a sprig of thyme and a crushed clove of garlic until coloured. Finish in the oven until soft then allow to cool down.
  • Toast pecans in a dry pan.
  • Assemble the salad as shown.

Plant based dishes use fewer natural resources in their creation than those made with meat, fish or animal derivatives. Here's the comparative impact of this dish if it was made using chicken.

  • CO2 use
    Saving 140 g
  • Land use
    Saving 8 m2
  • Water use
    Saving 826 L
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