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!

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Recipe Summary

prep:
10 mins
cook:
15 mins
total:
25 mins
Servings:
5
Yield:
5 cups
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Ingredients

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

Directions

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

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  • 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; protein 13g 26% DV; carbohydrates 23.9g 8% DV; fat 6.9g 11% DV; cholesterolmg; sodium 144.1mg 6% DV. Full Nutrition