Recipe Video
Instructions
Prep the Tofu
2 minutesChop the tofu into ½-inch cubes and pat dry with a paper towel.
Pan-Fry
5-10 minutesHeat oil in a pan over medium heat. Pan-fry the tofu until golden and crispy on all sides.
Prep the Veggies
5-10 minutesDice the cucumber, cherry tomatoes, and parsley. Add them to a mixing bowl.
Prepare the Base
1 minuteOpen the QuinoPea and add it to the mixing bowl. It can be enjoyed warm, at room temperature, or chilled—your choice.
Combine
2 minutesAdd the cooked tofu to the bowl. Squeeze fresh lime juice over the mixture and season with salt and pepper to taste.
Serve
1 minuteToss gently to combine and serve.
Cooking Tips
- Pat tofu very dry for maximum crispiness.
- Pan-fry on medium heat and avoid flipping too soon.
- Add lime juice after combining ingredients to keep tofu crisp.
- Dice vegetables small for best blending.
Storage Tips
- Store tofu separately so it stays crisp.
- Salad keeps 2–3 days; tofu keeps 3–4 days.
- Lime juice should be added fresh each time.
Chef Notes
- Parsley gives a clean, bright herb finish.
- Lime juice ties together the creaminess of tofu and freshness of veggies.
Substitutions
- Tofu → chickpeas, tempeh, or paneer.
- Lime → lemon or rice vinegar.
- Parsley → cilantro or chives.
Variations
- Spicy Version: Add chili flakes or chili crisp.
- Crunch Add-On: Add pistachios or sunflower seeds.
- Sweet Version: Add a touch of honey to dressing
Frequently Asked Questions
Yes — 400°F for 12–15 minutes.
It likely had excess moisture or the pan wasn’t hot enough.
Yes — it’s meant to be a refreshing, cold salad.
Yes — medium-firm or firm tofu both work perfectly.
Recipe Details
Prep Time:
5-10 minutesCook Time:
10 minutesServing Size / Yield:
1-2 servingsCuisine Type:
CanadianDish Type:
Lunch / Meal Prep / SaladNutrition Facts
Carbohydrates:
Ingredients
QuinoPea
1 pouch
Small Cucumber
1
Medium-Firm Tofu
⅓
Lime
½
Cherry Tomatoes
Handful
Parsley
Your choice
Salt
1 tsp
Black Pepper
1 tsp