A tasty summer side or main dish, this mango edamame quinoa salad is healthy and refreshing!
Ingredients
Salad:
1 package extra firm tofu*
2 cups quinoa, cooked*
1 cup shelled edamame
1 mango, cubed
1 avocado, cubed
black sesame seeds (optional)
Sauce:
2 tablespoons peanut butter or powdered peanut butter
1½ tablespoons organic sesame oil
1 tablespoon soy sauce
1 tablespoon maple syrup or honey
½ lime, juiced
½ teaspoon garlic powder
salt to taste
Instructions
Preheat oven to 350.
Drain tofu and cut into one-inch cubes. Place on a baking sheet covered in paper towels and place another paper towel on top. Let cubes sit for about 20 minutes in the refrigerator.
Place tofu on a greased baking sheet, sprinkle with salt, and bake for 25 minutes.
While tofu cooks, prepare the sauce by whisking all ingredients together in a small bowl.
Once tofu has baked and cooled, toss with remaining ingredients.
Notes
Salad will keep in the refrigerator for about 5 days. *You can prep the tofu and quinoa in advance and add the mango and avocado right before you're about to serve.
Recipe by Whitney E. RD at https://www.whitneyerd.com/2018/07/mango-edamame-quinoa-salad.html