Carrot Quinoa Salad with Tofu
Inspired by the viral TikTok Korean Carrot Ribbon Salad, this low-FODMAP and vegan dish is a complete meal. It features fresh veggies, quinoa, marinated tofu, and delicious dressing.
Servings 4 people
Ingredients
Tofu:
- 16 oz. firm or extra-firm tofu, pressed and drained
- 2 tablespoons less sodium soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 teaspoon chili oil, or just the oil part from a jar of chili crisp (optional, or as tolerated, or to taste)
Salad:
- 1 cup quinoa, rinsed
- 1 1/2 cups water
- 1/2 teaspoon kosher salt
- 2 large carrots, peeled and shredded
- 1 1/2 cups chopped cucumber
- 3 scallions or green onions, thinly sliced (green parts only)
- 1/4 cup toasted sunflower seeds
- 1 tablespoon toasted sesame seeds
Dressing:
- 3 tablespoons less sodium soy sauce (or tamari for gluten-free)
- 3 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon chili crisp (optional, or as tolerated, or to taste)
- 1 inch knob ginger root, peeled and finely grated
Instructions
- Several hours or the night before assembling and serving the salad, prepare the tofu so it can marinate: chop the tofu into bite-size pieces and place in a shallow container with lid. In a small bowl, whisk the 2 tablespoons soy sauce or tamari, 1 tablespoon rice vinegar, 1 teaspoon toasted sesame oil, and 1 teaspoon chili oil together. Pour over the tofu and toss lightly, cover and refrigerate several hours or until tofu has soaked up all of the marinade.
- Also several hours or the night before assembling and serving the salad, cook the quinoa: In a large saucepan, bring the quinoa, water and 1/2 teaspoon salt to a boil. Reduce heat, cover and simmer 15 minutes. Remove from heat, keep covered and allow to steam another 10 minutes. Fluff quinoa with a spoon and cool completely. You can speed up the cooling process by spreading the quinoa out on a cookie sheet. Refrigerate quinoa until ready to assemble salad.
- Once tofu has marinated and quinoa is cooked and cooled, assemble the salad. In a large bowl, combine the cooked quinoa, shredded carrots, chopped cucumber, sliced scallions, sunflower seeds and sesame seeds. To make the dressing, in a medium bowl whisk together the 3 tablespoons soy sauce or tamari, 3 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 tablespoon chili crisp, and grated ginger root. Pour dressing over salad and toss gently to combine. Add the marinated tofu and toss gently to incorporate.
- Chill, serve and enjoy! Refrigerate any leftovers and consume within three days.