Seared Tofu and Quinoa Salad with Ginger-Sesame Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A vegan high-protein salad bowl featuring crispy seared tofu, fluffy quinoa, crunchy vegetables, and a zesty ginger-sesame dressing. This asian-inspired high protein (vegan, high protein) ready in about 25 minutes blends cooked quinoa, thinly sliced red cabbage, medium, julienned carrot into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 450 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 2 Asian cuisine 450 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp sesame oil in a large nonstick skillet over medium-high heat. Season 14 oz pressed tofu slices with 1/2 tsp salt and 1/4 tsp black pepper. Add tofu slices and sear for 4-5 minutes per side until golden and crispy. Remove and set aside.
  2. Step 2: In a small bowl, whisk together 2 tbsp low sodium soy sauce, 1 tbsp grated fresh ginger, 2 tbsp rice vinegar, 1 tsp maple syrup, and 1 tbsp sesame oil to make the dressing.
  3. Step 3: In a large bowl, combine 1 cup cooked quinoa, 1 cup thinly sliced red cabbage, 1 julienned carrot, and 2 sliced green onions.
  4. Step 4: Pour the ginger-sesame dressing over the quinoa and vegetables, tossing gently until evenly coated.
  5. Step 5: Arrange the seared tofu slices on top of the salad, sprinkle with 1 tbsp sesame seeds, and serve immediately or chill for later.

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Frequently asked questions

How long does Seared Tofu and Quinoa Salad with Ginger-Sesame Dressing take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Seared Tofu and Quinoa Salad with Ginger-Sesame Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Seared Tofu and Quinoa Salad with Ginger-Sesame Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Seared Tofu and Quinoa Salad with Ginger-Sesame Dressing for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Seared Tofu and Quinoa Salad with Ginger-Sesame Dressing vegan?

Yes — this recipe is tagged vegan, high protein, gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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