Jewelled Quinoa Salad With Crispy Tofu crumble
If you still think salads are nothing more than limp lettuce, sad cucumber slices, and punishment for wanting to drop a bit of body fat, it’s time to wake up your taste buds.
Salads don’t have to be boring, and they definitely don't need to leave your stomach growling an hour later.
This Jewelled Quinoa Salad is an absolute showstopper. It’s light, vibrant, packed with crunch, and delivers a massive 31g of plant-powered protein. But the real game-changer here? Grated, baked tofu croutons.
Shredding tofu and baking it until golden gives you a savoury, crispy protein source without needing a single drop of calorie-dense oil. Pair that with sweet pomegranate “jewels”, crunchy pistachios, and a zingy tahini-lemon dressing, and you’ve got a meal that proves eating for fat loss and muscle building never has to feel like a compromise.
🥗 Why You’ll Love This Recipe
High-Volume, Low-Calorie Density: Loads of fresh veggies and fluffy quinoa mean a huge, satisfying plate of food that keeps you full for hours.
Oil-Free Crispy Tofu: A brilliant kitchen hack—grating the tofu creates maximum surface area so it bakes up super crunchy without drowning in oil.
Balanced Macros: Packed with complex carbs, healthy fats, and a solid hit of protein to fuel your workouts and recovery.
This recipe is one of 45 high-protein creations from our newest book ‘Plant-Based Weight Loss Bible’
This recipe makes a perfect packed lunch for hot days
Let’s get started!
Servings: 1
Macros (per serving)
503 kcal, protein 31g, carbs 43g, fat 22g
Main SALAD
150g firm tofu (pressed)
1 tbsp soya sauce
1 tsp garlic powder
30g quinoa (dry weight)
40g lettuce (any kind you like)
⅓ yellow pepper (chopped)
⅓ cucumber (chopped)
¼ red onion (finely diced)
1 large tomato (chopped)
15g pistachio nuts (unsalted and unroasted, roughly chopped)
35g pomegranate arils
Zingy Tahini-Lemon Dressing
½ lemon (juiced)
½ tbsp tahini
½ tsp Dijon mustard
(Optional: A splash of water to thin)
Instructions
Preheat the oven to 180°C / 350°F.
Shred the tofu using a grater.
Add the soya sauce and garlic to a bowl and mix, then add in the tofu and mix again.
Spread the tofu out thinly and evenly on a baking tray lined with parchment paper, then bake for 20-25 minutes (or until golden and crispy, not burnt). Please flip it halfway and move the crispier bits from the outside to the inside, and vice versa. Check on it regularly towards the end of the cooking time and remove any bits that are cooked before the rest.
Once it is crispy enough for your liking, remove from the oven and set aside.
Cook the quinoa and then allow it to cool.
Chop the salad and add it to a bowl.
Roughly chop the pistachios.
Mix the salad dressing ingredients, adding a small touch of water if necessary.
Add the dressing to the salad, along with the quinoa, half the pomegranate arils and half the tofu and mix.
To serve, place the mixture on a plate and top with the rest of the tofu, pomegranate and the chopped pistachios.
ENJOY!
EAT YOUR WAY TO A HEALTHIER, HAppier FUTURE WITH HENCH HERBIVORE
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Paul & Gemma
Hench Herbivore
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