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
balsamic vinegar, divided
olive oil, divided
freshly ground black pepper
tangerine, cut in half
(14-ounce) container of extra-firm tofu, pressed, drained, and cut into small cubes
cooked quinoa (about 1 cup dry)
Granny Smith apple, chopped into bite-sized pieces
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.