Mango Edamame Quinoa Salad
Recipe type: salad, vegan
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
A tasty summer side or main dish, this mango edamame quinoa salad is healthy and refreshing!
  • 1 package extra firm tofu*
  • 2 cups quinoa, cooked*
  • 1 cup shelled edamame
  • 1 mango, cubed
  • 1 avocado, cubed
  • black sesame seeds (optional)
  • 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
  1. Preheat oven to 350.
  2. 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.
  3. Place tofu on a greased baking sheet, sprinkle with salt, and bake for 25 minutes.
  4. While tofu cooks, prepare the sauce by whisking all ingredients together in a small bowl.
  5. Once tofu has baked and cooled, toss with remaining ingredients.
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