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Author Notes: Marinated tofu, quinoa, and sunflower seeds pack a huge protein punch in this hearty salad. Granny Smith apples, cranberries, tangerine juice, and cinnamon provides tons of refreshing flavor! —Bonnie Meyer
- 4 tablespoons balsamic vinegar, divided
- 1 tablespoon soy sauce
- 2 tablespoons olive oil, divided
- 1 tablespoon honey
- 1 teaspoon water
- 1/4 teaspoon freshly ground black pepper
- 1 tangerine, cut in half
- 1 (14-ounce) container of extra-firm tofu, pressed, drained, and cut into small cubes
- 1 teaspoon cinnamon
- 3 cups cooked quinoa (about 1 cup dry)
- 1 Granny Smith apple, chopped into bite-sized pieces
- 1/2 cup dried cranberries
- 1/3 cup sunflower kernels
- In a small bowl, whisk together 3 tablespoons of the balsamic vinegar, soy sauce, 1 tablespoon of the olive oil, honey, water, black pepper, and the juice of half the tangerine. Put the marinade and the tofu into a shallow dish or container and gently toss the tofu until it becomes coated. Refrigerate for at least 30 minutes.
- Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and arrange the marinated tofu pieces in a single layer, making sure they don't touch. Bake for 20 minutes, or until the tofu turns golden brown and slightly puffy.
- In a small bowl, whisk together the remaining tablespoon of olive oil, the remaining tablespoon of balsamic vinegar, cinnamon, and the juice of the other tangerine half. Set aside.
- In a large bowl, toss together the marinated tofu, quinoa, apple, cranberries, and sunflower kernels. Drizzle the dressing over the salad and toss once more. Serve cold.