Peanut Tofu Quinoa Salad

Name: Peanut Tofu Quinoa Salad
Total time: 55 min
Yield: 2
Ingredients: 280 g firm tofu; 170 g white cabbage; 130 g carrot; 140 g cucumber; 160 g quinoa; 20 g rapeseed oil; 4 g iodised salt; 2 g black pepper; 50 g peanut butter; 0.5 pcs lime (juice); 30 ml soy sauce

55 min
≈ €3.24
2 servings
Easy

Main ingredients: firm tofu, white cabbage, carrots, and cucumber. Allow about 55 minutes for 2 servings.

Calories774.9 kcal

Protein41.4 g

Fat35.6 g

Carbs

Fiber

See all values in the app

Estimates per serving, whatever the number of servings. Check labels if you have allergies. Bundeslebensmittelschlüssel (BLS) 4.0. Calculation and sources.

Allergens

soy
peanuts
gluten

Equipment

stove

Prepare

Pat firm tofu dry and cut

Pat firm tofu dry and cut into 1 cm cubes.

Cook

Wash white cabbage

Wash white cabbage, remove the tough core and shred very finely. Wash and peel carrot, then grate finely.

Wash cucumber and trim off both ends

Wash cucumber and trim off both ends. Clean cucumber and cut into 5 mm slices.

Rinse quinoa

Rinse quinoa; bring to the boil with twice its volume of tap water, cover and cook on low for 15 minutes. Rest off the heat, covered, for 5 minutes.

Spread cooked quinoa thinly

Spread cooked quinoa thinly on a large plate and promptly chill in the refrigerator for 10 minutes. Use straight away; do not leave at room temperature.

Wash and halve lime

Wash and halve lime. Remove seeds; squeeze the juice from citrus fruit.

Mix peanut butter

Mix peanut butter, lime juice and soy sauce thoroughly in a separate bowl. Add tap water a spoonful at a time if needed for a spreadable or pourable sauce.

Set aside

Set aside until assembly. If needed, stir in tap water a spoonful at a time until creamy and pourable.

Heat rapeseed oil in a pan

Heat rapeseed oil in a pan over medium heat. Add firm tofu and fry for 8 minutes, stirring regularly, until softened and lightly browned.

Spread cooked firm tofu thinly

Spread cooked firm tofu thinly on a large plate and promptly chill in the refrigerator for 5 minutes. Use straight away; do not leave at room temperature.