This balanced and filling salad is based on a recipe from EatingWell magazine, made vegan (and delicious) by a few tweaks from me. The quinoa is unexpected, but it works.
Ingredients:
juice and zest of one organic lemon
2 T. extra-virgin olive oil, separated
salt and freshly ground pepper
1 clove garlic, minced
2 T. soy sauce or to taste
1/2 t. smoked paprika or to taste
1 lb. extra-firm tofu, chopped into 1/2-in. or 1-in. pieces (Tofu has a more pleasant texture if it is frozen first, then thawed before use. Plan ahead.)
1 c. vegetable broth
1/2 c. quinoa, rinsed
20 oz. bag frozen broccoli
3/4 c. chopped walnuts
2 T. canola oil
6 c. arugula
your favorite vinaigrette dressing
1/2 c. sun-dried tomatoes
Method:
Mix the lemon juice, lemon zest, 1 T. olive oil, salt and freshly-ground pepper to taste (be very generous with the pepper), garlic, soy sauce, and smoked paprika in a wide, shallow container. Toss the tofu with the mixture (the tofu will likely soak it up almost right away), and marinate until ready to use in later step.
Preheat the oven to 450 degrees F.
Bring vegetable broth and quinoa to a boil in a small saucepan. Reduce heat to maintain a simmer, cover, and cook until the liquid is absorbed, about 10 minutes. Let stand, covered, another 10 minutes. The grains should be softened but not mushy.
Meanwhile, mix 1 T. olive oil and 1/2 t. salt on a rimmed baking sheet. Toss the broccoli in the oil, and roast for 10 minutes. The broccoli should be completely thawed and warm. Remove from oven and set aside.
Toast the walnuts over medium heat just until they are fragrant. Set aside.
In a cast-iron skillet, heat the canola oil over medium heat. Toss the tofu and lemon zest in the oil, and cook a few minutes until browned on one side. Toss again, and cook another few minutes until browned on a second side. Remove from heat.
Divide the arugula between 4 plates. Toss arugula with the desired amount of vinaigrette dressing. Top each salad with 1/4 of the broccoli, the quinoa, the walnuts, the tofu, and the sun-dried tomatoes. Serve immediately.
Serves 4.
