Tofu & Asparagus Quinoa Salad

by Chrissy


Ingredient Challenge Monday: Tofu


Many people forget what a great substitute tofu is for meat. Sometimes it’s just nice to venture out and use something other than chicken, beef or pork in stir fry or salads or side-dishes. There are many different types of tofu at the store, so it can be somewhat intimidating, especially if you aren’t sure what the difference is between firm or soft, water-packed or vacuum-packed. I still have trouble in deciding what consistency will work best in which recipes, but know this: if you are throwing tofu in with veggies, cooked grains, or salads, go with the vacuum-packed firm tofu. Why, you ask? Well, it will still be a great addition to the dish and soak up the surrounding flavors, but won’t crumble and turn into mush. That’s why.


What time is it? It’s Tofu Time! Check out our creation below, along with the other great Ingredient Challenge Monday contributor’s recipes on these amazing blogs:
Sunny from

Shea from

Marci from


Who’s looks and tastes the best?! You can be the judge!


The Method:

Chop and prep ingredients, these are just a few of them.




Once the garlic, onions, and sun-dried tomatoes are slightly cooked, add in the rest of the ingredients, except for the asparagus, cheese and walnuts. Those will join the quinoa party later, don’t fret.
After simmering for 15 minutes, add the asparagus on top to steam. Finally, fold in the parmesan cheese and walnuts…and extra lemon zest, but only if you are fanatics like we are. Out of control.



Wow, that is lookin’ mighty ZESTY, if you ask me.



Oh wait, that is because it is. I think this is my new favorite quinoa dish, if you couldn’t already tell. I love love love it and you will too!



Tofu & Asparagus Quinoa Salad


  • 1 tsp olive oil
  • 3 clove garlic, minced
  • 1 cup finely chopped red onion
  • 1/2 cup sun-dried tomatoes, thinly sliced
  • 2 cups free-range chicken stock**
  • 3 Tbsp lemon juice
  • 1 cup uncooked quinoa, rinsed
  • 2 Tbsp lemon zest
  • 1/2 tsp pepper
  • 1/2 lb. vacuum-packed extra-firm tofu, cut into 1/2-inch pieces
  • 1/2 lb. asparagus, trimmed and cut into 1 inch pieces
  • 1/2 cup toasted walnuts, roughly chopped
  • 1/4 cup fresh parmesan cheese, small chunks

**Little Yellow Note: the original recipe from Whole Foods called for vegetable stock, but since we had chicken on hand, we went ahead and use that. For a vegan option, go ahead and use vegetable stock and nix the parmesan cheese.




1.Heat oil in a pot over medium heat. Add garlic and onions to the pot and cook for about 1 minute, stirring occasionally. Add sun-dried tomatoes and cook for another minute more.

2. Add chicken stock, lemon juice, lemon zest, quinoa, tofu, and pepper. Mix together, cover and simmer for 15 minutes.

3. Arrange asparagus on top of quinoa mixture, cover and continue cooking for 5-8 more minutes, until the liquid is completely soaked up. Add parmesan cheese chunks and toasted walnuts and stir gently to combine. Serve and enjoy!



From the Little Yellow Kitchen,
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3 Comments to “Tofu & Asparagus Quinoa Salad”

  1. I love quinoa salads-they’re so versatile!!!!

  2. Here I am, girls! I’ve just re-subscribed so I won’t miss a post!! Good job, girls!!!

    P.S. I should definitely try tofu one of these days. I’ve never had it in all my life… 😛

  3. Chrissy

    Ohh Rita! Never had Tofu?! You must try it soon! Thanks for being so great! I always look forward to your next post =)