Asparagus, Tofu and Quinoa Salad with Parmesan and

Name: Asparagus, Tofu and Quinoa Salad with Parmesan and Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 teaspoons vegetable oil such as olive oil, canola oil; 5 cloves garlic or to taste, finely chopped; 1 medium red onion minced, about 1 cup; 1/2 cup sundried tomatoes thinly sliced; 2 cups stock chicken or vegetable, prefer low-salt; 3 tablespoons lemon juice freshly squeezed; 2 tablespoons lemon zest freshly grated; 1 cup quinoa uncooked; 1/2 pound tofu extra-firm, slice into 1/2-inch cubes; 1 x black pepper freshly ground; 1/2 pound asparagus woody ends trimmed, and slice into 1-inch pieces; 4 tablespoons parmesan, parmigiano-reggiano cheese, grated; 1/2 cup walnuts toasted and coarsely chopped

Servings: persons

1 1/2 teaspoons vegetable oil such as olive oil, canola oil
5 cloves garlic or to taste, finely chopped
1 medium red onion minced, about 1 cup
1/2 cup sundried tomatoes thinly sliced
2 cups stock chicken or vegetable, prefer low-salt
3 tablespoons lemon juice freshly squeezed
2 tablespoons lemon zest freshly grated
1 cup quinoa uncooked
1/2 pound tofu extra-firm, slice into 1/2-inch cubes
1 x black pepper freshly ground
1/2 pound asparagus woody ends trimmed, and slice into 1-inch pieces
4 tablespoons parmesan, parmigiano-reggiano cheese, grated
1/2 cup walnuts toasted and coarsely chopped

1
Heat oil in a pot over medium heat.
2
Stir in garlic and onions, and cook for 2 to 3 minutes, stirring often.
3
Stir in sun-dried tomatoes and cook for another 1 to 2 minutes more.
4
Pour in broth, lemon juice, and stir in lemon zest, quinoa, and pepper.
5
Stir together gently until well mixed, cover and simmer for 14 to 16 minutes.
6
Meanwhile cook the tofu in a separate pan until almost all the sides turn into golden and brown, about 6 to 8 minutes.
7
Set aside.
8
I stir in some marinated sauce into it, and gave tofu some tangy flavor.
9
Place asparagus on top of quinoa mixture, cover and keep steaming fo about 6 minutes, until the liquid is completely absorbed by quinoa and the asparagus are tender-crispy.
10
Gently stir in cooked tofu, parmesan cheese and toasted walnuts until well mixed.
11
Serve warm or chilled.

418

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 teaspoons vegetable oil such as olive oil, canola oil, 5 cloves garlic or to taste, finely chopped, 1 medium red onion minced, about 1 cup, 1/2 cup sundried tomatoes thinly sliced, and more.

Yes, Asparagus, Tofu and Quinoa Salad with Parmesan and Walnuts falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asparagus, Tofu and Quinoa Salad with Parmesan and Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions