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Salade estivale de quinoa et tofu grillé

Quinoa and Grilled Tofu Summer Salad

Preparation time: 20 minutes

Yield: About 4 servings


We don't know about you, but salad is definitely one of our favourite options on sunny days. Easy and quick to assemble, this dish leaves room for our creativity to concoct extraordinary combinations!

Here is a lettuceless salad that lends itself well to all seasons and most of all, that adapts to your cravings and the ingredients you have on hand. Simply marinate the tofu the day before and grill it when you need it. And there you have it, a tasty meal to enjoy under the sun!


For the grilled tofu

    For the summer salad

    • 2 cups cooked and cooled quinoa or couscous

    • 2 chopped green onions or ½ small red onion, chopped
    • 1 handful of fresh herbs of your choice, chopped: parsley, coriander, mint, dill or basil
    • ½ cup peas or edamame or asparagus pieces
    • ¼ cup roasted cashews or pumpkin seeds (optional)
    • 4 chopped sun-dried tomatoes or 1 cup cherry tomatoes, halved
    • The juice of half a lemon
    • 1/3 cup garlic olive oil Maison Orphée Gold balanced extra virgin olive oil
    • Sea salt Maison Orphée and pepper to taste




      For the grilled tofu

      1. Remove excess water from the tofu and cut into cubes.

      2. In a bowl, mix all the ingredients for the marinade (except the skewers). Add the tofu cubes. Mix well and let the flavours soak into the tofu for 24 hours or more in the fridge.

      3. Thread the tofu cubes onto picks or skewers and cook on the BBQ at 400 F, turning every 2 minutes until the cubes are well grilled on all sides. You can also cook in the oven on a baking sheet at 375 F for about 20 minutes, turning the cubes halfway through cooking.

      For the summer salad

      1. In a large bowl, combine all the ingredients you have chosen to make a nice colourful salad and season to taste.

      2. Garnish with grilled tofu cubes. Enjoy this happy combination under the sun!

      Notes: Of course, if there are any leftovers, keep it in the fridge for a nice, hearty lunch the next day.


      Photo credits Stéfanie Crevier @le_refuge_soins_naturels and Debbie Barrette @debphotographer

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