Ingredients:
For the salad:
2 cups cooked quinoa
1 red bell pepper, diced
1 cup thawed frozen peas
1 mango, diced
1/4 cup raisins
1/3 cup red onion,diced
1/3 cup chiffonade/cut fresh mint
1/2 cup chopped fresh parsley
1 cup Chiffonade cut romaine
Zest of one lime
3TBSP lime juice
50:50 The Olive Tap’s Mango White Riserva Balsamic Vinegar and The Olive Tap’s Blood Orange Olive Oil
(If you are oil free, just drizzle the Mango Balsamic or Sicilian Lemon White Balsamic Vinegar)
For the teriyaki tofu if using:
1/2 cup low-sodium tamari
2 TBSP maple syrup
3 TBSP tomato paste
1 TBSP sriracha (or your favorite hot sauce)
1 TBSP fresh minced ginger
1/4 cup toasted sesame seeds
12oz extra firm tofu
Directions:
Cook the quinoa according the the package and let cool.
In a large bowl, combine the cooked quinoa, red bell pepper, peas, mango, mint, parsley and romaine.
Stir in the lime zest, lime juice and your choice of vinaigrette.
If using Tofu:
Make the teriyaki sauce: in a medium bowl, combine the tamari, maple syrup, tomato paste, ginger, and sesame seedsFor tofu cubes:
Preheat oven to 400°F.
Line a sheet pan with parchment paper.
Pour the sauce over the tofu cubes and let marinate a few minutes (overnight is best)
Pour tofu cubes and sauce onto the sheet pan and bake for 20-30 mins.
Top the salad with tofu
NOW SIT DOWN AND ENJOY THIS VEGAN DISH WITH FRIENDS AND FAMILY!
-Recipe adaptation by Kelly, Owner of Long Grove Olive Tap, from “Be a Plant-Based Woman Warrior” cookbook by Ann Esselstyn and Jane Esselstyn