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Quinoa Salad with Crispy Tofu Cubes and Lime Vinaigrette

Rated as 5 out of 5 Stars

"Had this salad at a restaurant in Minneapolis and had to make it the second I got home. It takes a bit of prep work, but definitely worth it!"
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1 h 43 m servings 747
Original recipe yields 4 servings


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  1. Preheat oven to 450 degrees F (230 degrees C).
  2. Toss sweet potato with 2 tablespoons olive oil, salt, and pepper on a baking sheet; spread out in an even layer.
  3. Roast sweet potato in the preheated oven until soft, about 20 minutes.
  4. Bring chicken broth to a boil in a saucepan. Reduce heat to low; stir in quinoa. Cover and simmer until quinoa is tender, about 30 minutes. Place in the refrigerator to cool.
  5. Bring a pot of generously salted water to a boil. Remove from heat; add tofu cubes. Let soak for 15 minutes. Drain and pat dry with a clean dish towel.
  6. Mix flour, cornstarch, garlic powder, salt, and pepper together in a shallow bowl. Toss tofu cubes in flour mixture until evenly coated.
  7. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Cook tofu cubes in 2 batches until browned, about 20 seconds per side.
  8. Place 3 tablespoons olive oil, lime juice, Dijon mustard, garlic powder, cumin, salt, and pepper in a jar. Seal and shake well to make dressing.
  9. Pour dressing into a large bowl. Add sweet potato, tofu cubes, avocado, mixed greens, broccoli, red bell pepper, capers, and basil; toss to combine.
  10. Divide quinoa among serving plates; top with sweet potato salad mixture.


  • Cook's Note:
  • Don't overcook the tofu cubes. You want the outside brown and the inside hot, but not too dry.

Nutrition Facts

Per Serving: 747 calories; 46 69.3 19.8 2 896 Full nutrition

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This is super tasty. I subbed jalapeños for red pepper and added some sautéed zucchini I needed to use, but this is a solid, nutrient-packed meal with just enough comfort-food appeal to leave me...

This took some time but was ABSOLUTELY worth it. Incredible combination of flavors!