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Thai Tofu Kale & Quinoa Salad

  • Lunch
  • Firm Tofu
  • Vegan
  • Vegetarian
  • Under 30 min

A healthy salad, packed with fresh veggies and flavour.



1 pkg Sunrise Firm Tofu , cubed
1 tbsp flour
½ cup tricolour quinoa
3 tbsp canola oil
1 tbsp sesame oil
½ cup unsalted raw cashews
¼ cup thai red chilies
1 small onion , sliced thin
2 garlic cloves , minced
1 green pepper
1 red pepper
1 tbsp lime juice
2 cups baby kale
2 green onions , sliced thin for garnish
2 tbsp toasted sesame seeds , for garnish
2 tbsp low sodium soy sauce
1 tbsp dark soy sauce
2 tsp oyster sauce
¼ tsp white ground pepper
¼ tsp salt
2 tsp honey
1 tbsp peanut butter
3 tbsp stock or water


  1. Press tofu between sheets of paper towel to get rid of excess water.  Allow to sit 10 minutes, replacing paper towel if needed.  Cut into ½” cubes. Dust in flour.
  2. Cook quinoa according to package directions.
  3. Mix all the sauce ingredients together and set aside.
  4. Using a wok or large sauté pan over medium-high heat, add both oils to pan.  Fry cashews for 1 minute until golden brown, remove and set aside. Next fry the whole chilies for 2 minutes, remove and discard.  Fry the tofu next until golden brown on all sides, about 5 minutes. Remove and set aside.
  5. Next sauté the onions until translucent, about 2 minutes, add the garlic and peppers and continue to sauté another 2 minutes.
  6. Add the sauce and lime juice to the pan, stir 1 minute then add the cashews, chilies and tofu back into the pan and stir to coat in sauce.
  7. In a large serving bowl mix the cooked quinoa with the baby kale.  Pour the cashew tofu mixture over the quinoa and gently stir to combine.
  8. Garnish with green onions and sesame seeds.

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