This super easy tofu salad is both extremely nutritious and a quick throw-together main dish salad. Serve it in place of rice or pasta salad, but don't forget to make enough to take the leftovers for lunch the next day!



Original recipe yields 5 servings
The ingredient list now reflects the servings specified


  • Bring water and quinoa to a boil in a medium saucepan. Reduce heat to medium-low and simmer, uncovered, for 10 minutes, stirring occasionally.

  • Meanwhile, place a steamer basket into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add edamame, cover, and steam until tender, 2 to 6 minutes. Place edamame into a large bowl with tofu; add soy sauce and mustard. Mix in cooked quinoa and serve warm or chilled.

Cook's Note:

Feel free to use extra-firm tofu.

Nutrition Facts

202 calories; 6.9 g total fat; 0 mg cholesterol; 144 mg sodium. 23.9 g carbohydrates; 13 g protein; Full Nutrition