Sunshine Mango Quinoa and Teriyaki Tofu Salad

A bowl of quinoa salad with teriyaki tofu cubes, mango, and garnished with fresh mint leaves in a white bowl.

This salad tastes so fresh! The lime juice and mango brighten up the quinoa to leave you feeling light. The savory tofu keeps you coming back for more! Feel free to change out your proteins to what you prefer or not use any at all.

Ingredients:

For the salad:

  • 2 cups cooked quinoa
  • 1 red bell pepper, diced
  • 1 cup thawed frozen peas
  • 1 mango, diced
  • 1/4 cup raisins
  • 1/3 cup red onion,diced
  • 1/3 cup chiffonade/cut fresh mint
  • 1/2 cup chopped fresh parsley
  • 1 cup Chiffonade cut romaine
  • Zest of one lime
  • 3TBSP lime juice
  • 50:50 The Olive Tap's Mango White Riserva Balsamic Vinegar and The Olive Tap's Blood Orange Olive Oil

(If you are oil free, just drizzle the Mango Balsamic or Sicilian Lemon White Balsamic Vinegar)For the teriyaki tofu if using:

  • 1/2 cup low-sodium tamari
  • 2TBSP maple syrup
  • 3TBSP tomato paste
  • 1TBSP sriracha
  • 1TBSP fresh minced ginger
  • 1/4 cup toasted sesame seeds
  • 12oz extra firm tofu

Directions:

Cook the quinoa according the the package and let cool.  In a large bowl, combine the cooked quinoa, red bell pepper, peas, mango, mint, parsley and romaine.  Stir in the lime zest, lime juice and your choice of vinaigrette.If using Tofu:Make the teriyaki sauce: in a medium bowl, combine the tamari, maple syrup, tomato paste, ginger, and sesame seedsFor tofu cubes: preheat oven to 400°F. Line a sheet pan with parchment paper.  Pour the sauce over the tofu cubes and let marinate a few minutes (overnight is best)Pour tofu cubes and sauce onto the sheet pan and bake for 20-30 mins.Top the salad with tofu!  Enjoy!Recipe by Kelly P, Colorado Springs. (adapted from Be a Plant Based Woman Warrior Bright Quinoa Lime Mint Salad - Ann Crile Esselstyn, Jane Esselstyn)

Products featured in this recipe
A bottle of Mango White Riserva Balsamic Vinegar from The Olive Tap surrounded by grapes in front of a wooden barrel with a picture of a mango inside, and a sweetness scale indicating a four on a light background.

Mango White Riserva Balsamic Vinegar

Mango White Riserva Balsamic Vinegar
From $22.95
A bottle of Blood Orange Olive Oil from The Olive Tap next to olives and leaves with an inset showing a sliced blood orange on a light background.

Blood Orange Olive Oil

Blood Orange Olive Oil
From $22.95