salad with marinated tofu.

The summery weather this past weekend had me sitting outside, drinking beer and enjoying a post yoga salad.  Since I had some leftovers - namely tofu and quinoa - I made a fresh salad to use up both.  

salad with marinated tofu.

for the tofu:

brick of extra firm tofu

dash soy sauce (low sodium)

dash sesame oil or grapeseed oil

dash maple syrup

drop of fish sauce

sprinkle of chili flakes

sprinkle of sesame seeds

for the salad:

mixed greens

1-2 tbsp leftover quinoa

2 tbsp cooked, shelled edamame

balsamic vinaigrette 

sprinkling of microgreens for the top

Cut tofu into 2 inch pieces.  Drain for 10 minutes on paper towels.  Meanwhile, mix marinade and pour into a bowl.  Once tofu is drained, add to marinade.  Turn a few times to coat - allowing to marinade for at least 10 minutes, maximum 1 hour.  Preheat non-stick pan or grill over medium heat.  Add marinaded tofu and cook a couple minutes per side.  

Add mixed greens, quinoa, edamame to a bowl.  Top with vinaigrette and toss to coat.  Add cooked tofu and top with microgreens.