Quinoa Salad with Chilli Tofu & Pomegranate Relish

Online Recipe Book by Jade Mottley

Serves: 2

Prep: 15 mins

Cook: 15 mins

Nutrition per serving:

522 kcals 17g Fats

62g Carbs 20g Protein

  • Gluten Free

  • Dairy Free

  • Vegetarian


  • 7 oz. (200g) firm tofu

  • 7 oz. (200g) quinoa, cooked

  • 2 tsp. chilli powder

  • ¼ tsp. smoked paprika

  • 2 tsp. honey

  • 2 tbsp. orange juice

  • 1 tbsp. olive oil

  • 1 pomegranate, seeded

  • ½ small red onion, finely chopped

  • 1 tbsp. orange zest

  • 2 tbsp. fresh mint leaves, chopped

  • ½ avocado, diced


  1. Wrap the tofu in a paper towel or dish cloth, and leave a heavy item on top for at least 15 minutes to press out excess moisture.

  2. In the meantime, make the marinade by mixing together the chilli powder, paprika, honey, 1 tbsp. orange juice and olive oil

  3. Season with salt and pepper

  4. Cut the tofu into 1/2'' slices and coat them in the marinade for at least 10 minutes

  5. Cook the quinoa according to instructions on packaging

  6. In the meantime, make the relish, by mixing together the pomegranate, onion, orange zest and 1 tbsp. of juice, mint and a pinch of salt and pepper - set aside

  7. Preheat a non-stick grill pan and fry the tofu for about 15 mins, turning halfway, until edges are browned

  8. To serve, divide the quinoa between two plates, top with slices of tofu as well as relish and avocado on the side

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© 2019 by Jade Mottley.