- Why did the tofu go soft?
- You probably didn't press enough water out of it, or there was too much in the pan, and it steamed in the escaping steam instead of frying.
- What to do if the quinoa is bitter?
- There is a natural protective layer (saponin) on the surface of quinoa. If you don't wash this off thoroughly with hot water before cooking, it may remain bitter.
- Can I make it in advance?
- The quinoa and tofu yes, but only cut the avocado just before serving, otherwise it goes brown and soft.
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Avocado, lime & tofu quinoa salad bowl
The secret of the perfect salad isn't piling up ingredients, but the precise balance of textures and flavours. In this dish, neutral, nutty quinoa provides the 'canvas' on which the crisp-fried, salty tofu and butter-soft, creamy avocado paint the flavours. The acidity of the lime not only refreshes, but 'cuts through' the richness of the tofu and avocado, keeping every bite light. This is a textbook example of modern cuisine on how to make a plant-based meal complete and exciting.
Ingredients
200
g
Quinoa
300
g
Tofu (firm or semi-firm)
1
Avocado (ripe, but firm)
150
g
Cherry tomatoes
1
Lime
30
ml
Olive oil
15
g
Sesame seeds
10
g
Fresh coriander
1
clove
Garlic
1
tsp
Salt
1
tsp
Freshly ground black pepper
Shopping List (0)
Equipment Needed
- Medium saucepan (for cooking quinoa)
- Sieve (for washing quinoa)
- Wide frying pan (for frying tofu)
- Kitchen paper (for soaking up moisture)
- Sharp knife and chopping board
Allergen Information
Soya
Sesame
Instructions
1
✓
Put the quinoa in a fine-mesh sieve, and wash thoroughly under running hot water for at least 1-2 minutes until the water runs completely clear.
Tip: Rubbing and rinsing removes the bitter, soapy tasting layer from the surface of the grains. (Saponin removal).
2
✓
Put the quinoa in the saucepan, pour on double the amount of water, salt it, and bring to the boil. Turn the heat down to the lowest setting, cover, and simmer for 15 minutes until the water disappears. Then turn off the heat, and let rest under the lid for another 5 minutes.
Tip: During resting the steam permeates the grains evenly, so they separate and become fluffy, not a sticky mass. (Starch retrogradation begins).
3
✓
While the quinoa cooks, wrap the tofu in kitchen paper, and place a weight on it (e.g., a chopping board with a tin can) for 10-15 minutes.
Tip: Pressure forces excess water out of the tofu structure, making room for the marinade and allowing it to fry crisp. (Reducing water activity).
4
✓
Cut the pressed tofu into 2 cm cubes. In a bowl mix half the olive oil, crushed garlic, salt and pepper, then toss the tofu in it.
Tip: Salt draws out water, so only mix just before frying, otherwise the tofu will release juice into the bowl again. (Osmosis).
5
✓
Heat a frying pan over medium-high heat. Put the tofu cubes in (don't overlap!), and fry for 2-3 minutes per side until they get a dark golden brown crust.
Tip: High heat and a dry surface are needed for proteins and sugars to start browning, creating the characteristic roasted flavour. (Maillard reaction).
6
✓
In a dry frying pan, over medium heat, toast the sesame seeds shaking constantly for 2-3 minutes, until they start to smell and turn light brown.
Tip: Heat releases the essential oils in the oily seeds, making their flavour much more intense.
7
✓
Cut the avocado in half, remove the stone, peel, and slice. Immediately drizzle with half the lime juice.
Tip: The acid of the lime prevents the avocado flesh from browning upon contact with oxygen. (Oxidation inhibition).
8
✓
Assemble the bowl: lukewarm quinoa at the bottom, crisp tofu on top, halved cherry tomatoes and the avocado.
Tip: Flavours come out best if the food isn't hot, but lukewarm, so taste buds are more sensitive.
9
✓
Drizzle with the remaining olive oil and lime juice, then sprinkle with toasted sesame seeds and fresh, torn coriander.
Recipe FAQ
Ingredients
- 200 g Quinoa
- 300 g Tofu (firm or semi-firm)
- 1 Avocado (ripe, but firm)
- 150 g Cherry tomatoes
- 1 Lime
- 30 ml Olive oil
- 15 g Sesame seeds
- 10 g Fresh coriander
- 1 clove Garlic
- 1 tsp Salt
- 1 tsp Freshly ground black pepper