Vegetarian

Grilled Pineapple & Marinated Tofu Salad With Quinoa

Grilled Pineapple & Marinated Tofu Salad With Quinoa

Bring your salad game to life with this Grilled Pineapple & Marinated Tofu Salad with Quinoa - a dish that’s equal parts tropical, tangy, and downright satisfying. Sweet caramelised pineapple meets savoury marinated tofu, layered with crisp veggies, fluffy quinoa, and a zingy homemade dressing whipped up effortlessly in the Cuisinart VersaMix 800W Hand Blender. It’s fresh, vibrant, and proof that salads never have to be boring. Perfect for lunch, dinner, or your next BBQ sidekick.
  1. Grilled Pineapple & Marinated Tofu Salad With Quinoa-1
  1. Grilled Pineapple & Marinated Tofu Salad With Quinoa-1

Ingredients

  • 400g firm tofu, pressed and cubed
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp olive oil
  • 1 tbsp maple syrup (or honey)
  • 2 cloves garlic
  • 2 cm piece of fresh ginger, peeled
  • Juice of 1 lime
  • 1 tsp chili flakes (optional)
  • 3 cups baby spinach leaves
  • 1 red capsicum, thinly sliced
  • 1 small Spanish onion, very thinly sliced
  • 1 cup cooked quinoa (cooled)
  • ½ bunch fresh coriander, roughly chopped
  • 2 pineapple rings, grilled & sliced into wedges
  • 2 tbsp olive oil
  • 1 tbsp rice vinegar (or apple cider vinegar)
  • 1 tbsp pineapple juice (from grilling)
  • 1 tsp Dijon mustard
  • Salt & pepper to taste

Preparation

  1. To make the marinade, in the VersaMix 800W Hand Blender blending beaker add soy sauce, sesame oil, olive oil, maple syrup, garlic, ginger, lime juice, and chili flakes. Blend until smooth and emulisified Pour over tofu cubes in a bowl, toss to coat, and let marinate for at least 30 minutes.
  2. Cook the quinoa according to the packet instructions and let cool.
  3. Heat a grill pan or BBQ. Cook tofu cubes until golden on all sides. Grill pineapple rings until caramelised, then slice into wedges.
  4. To prepare the dressing, use the Versamix blending beaker and add olive oil, rice vinegar, pineapple juice, Dijon mustard, salt, and pepper. Blend until creamy and emulsified.
  5. Assemble the salad in a large bowl, layering quinoa, spinach, red capsicum and onion. Top with grilled tofu, pineapple wedges and coriander. Drizzle with the blended dressing.

This recipe was prepared with

Cuisinart VersaMix 800W Hand Blender, , large

Cuisinart VersaMix 800W Hand Blender

A$79.00