Crispy Quinoa Spring Salad with Lemon Pepper Tofu
Welcome back to my partially prepped series! This series was made for those who don’t love meal prepping or eating meal prepped food, but still want to save time when it comes to preparing meals. The partially prepped concept allows you to make a few components ahead of time, either the night or morning before meal time, and finish off the preparation before enjoying. This Crispy Quinoa Spring Salad with Lemon Pepper Tofu is so refreshing, and has lots of different textures to keep things interesting!
Crispy Quinoa Spring Salad with Lemon Pepper Tofu Ingredient Notes
Tofu: Extra firm tofu acts as the protein centerpiece, soaking up the lemon pepper marinade for a zesty, savory flavor. Its crispy texture after baking adds satisfying contrast to the tender veggies. Pressing the tofu is essential to help it hold its shape and get that golden crisp on the edges.
Quinoa: Light yet hearty, quinoa becomes crunchy when roasted—bringing an unexpected texture to the salad. It’s rich in plant-based protein and fiber, making the salad more filling. Cooking it in broth adds depth and umami to each bite.
Spring Vegetables: Asparagus, radishes, sugar snap peas, and green onions create a fresh, seasonal mix that’s crunchy, colorful, and vibrant. Their subtle sweetness and peppery notes pair well with the lemony dressing and rich feta.
Feta Cheese: Crumbled feta brings creaminess and tang to balance the bright vegetables and crispy elements. It melts slightly into the warm quinoa and tofu, tying the whole dish together with richness and a salty contrast.
Crispy Quinoa Spring Salad with Lemon Pepper Tofu
4
servings40
minutes45
minutesWelcome back to my partially prepped series! This series was made for those who don’t love meal prepping or eating meal prepped food, but still want to save time when it comes to preparing meals. The partially prepped concept allows you to make a few components ahead of time, either the night or morning before meal time, and finish off the preparation before enjoying. This Crispy Quinoa Spring Salad with Lemon Pepper Tofu is so refreshing, and has lots of different textures to keep things interesting!
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Ingredients
- For the Lemon Pepper Tofu
14 ounces block extra firm tofu, pressed (see recipe instructions for pressing)
1 tablespoon tapioca flour or arrowroot starch (can sub cornstarch)
3 tablespoons coconut aminos (or reduced-sodium tamari or reduced-sodium soy sauce)
zest of 1/2 lemon
1 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon ground black pepper
- For the Crispy Quinoa
2 cups water or low-sodium chicken or vegetable broth
1 cup dry white or tri-colored quinoa
1 tablespoon olive oil
1 generous pinch of kosher salt
- For the Spring Salad
3 green onions, thinly sliced
6 ounces asparagus, ends trimmed, 1/4-inch dice (about 14-16 spears)
10 ounces whole radishes (about 1 cup), thinly sliced (swap for pre-sliced)
8 ounces sugar snap peas (about 1 cup), thinly sliced
- For the dressing
juice of 1 lemon
4 tablespoons olive oil
2 tablespoons white wine vinegar or apple cider vinegar
zest of 1/2 lemon
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
- For serving
3 ounces (about 3 cups) ounces arugula (omit if using for meal prep)
1/2 cup chopped basil
3/4 cup crumbled feta
Directions
- Press the tofu: to press the tofu without a tofu press, wrap the block in a clean kitchen towel or paper towels. Place on a level surface with a large pot of pan on top for at least 20 minutes.
- Meanwhile, in a saucepan over medium-high heat, bring the water or broth to a boil. Once boiling, add the quinoa, stir, cover and cook for 12-14 minutes, until all liquid is absorbed.
- While the quinoa cooks, prep the salad: combine the salad components in a large meal prep container or a large bowl.
- Make the dressing: combine all ingredients in a jar or small bowl and shake or whisk together.
- Drizzle half of the dressing over the salad and toss to evenly coat. If desired, add more of the dressing.Cover with an airtight lid or wrap and chill for up to 20 minutes or overnight.
- Meanwhile, prepare the tofu: remove the tofu block from the press and dice into 1/2-inch cubes and add to a medium bag or bowl, and set aside. Combine the tapioca flour, coconut aminos, lemon zest, dried basil, garlic powder, and ground black pepper in a small bowl. Add to the tofu and gently mix to evenly coat. Note: If partially prepping, you can stop here and allow the tofu and salad to marinate in the fridge for up to 24 hours
- Make the tofu and quinoa: Preheat the oven to 400F. Line two small sheet pans with parchment paper. Add the marinated tofu and the quinoa, oil, and salt to separate pans and bake the tofu until crisp on the edges, about 25 minutes, and the quinoa until crisp, stirring once halfway through, about 30 minutes.
- Assemble the salad: Add the marinated veggie salad to a large bowl, top with the arugula (see note), crispy quinoa, chopped basil, and feta cheese (if using). Toss well to combine.
Notes
- Storage: Store components in separate sealed containers for up to 4 days. The dressing can be stored for 7 days.
- Reheating: Heat the tofu in the air fryer or oven at 325F until crisp again, about 5 to 10 minutes.
- Protein: If you don’t like tofu or aren’t plant-based, feel free to swap for your protein of choice. Lemon pepper chicken breast or thighs would be delicious, or cook up some salmon and make a lemon pepper rub! If prepping ahead, store the protein in a separate sealed container from the salad.
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When do you add the olive oil for the quinoa? to the boiling water/broth or on the baking sheet for crisping?
On the baking sheet with the quinoa! Apologies for the confusion, updating that!
raw asparagus?
One of my new favorite recipes! I brought it to a gathering of friends and it was a big hit!
Yes this salad was pretty fire. My tofu didn’t quite crisp up that much but I didn’t mind.