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Quinoa Crusted Tofu salad

Quinoa Crusted Tofu Salad with Asian Coleslaw

Vegan, Gluten-free and delicious Quinoa Crusted Tofu Salad with Asian Coleslaw is perfect for that healthy weeknight dinner.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Salad
Cuisine global vegetarian
Servings 4 servings


  • 200 gm firm tofu
  • 1/4 cup Quinoa
  • 1 tsp Paprika powder
  • 1/2 tsp cumin powder
  • salt to tasted

For the coleslaw

  • 1/2 cup red cabbage julienned
  • 1/2 cup cabbage julienned
  • 1 medium carrot julienned
  • 1/2 cup colored bell peppers julienned
  • 1 medium onion thinly sliced
  • 1/4 cup peanuts lightly toasted

For the dressing

  • 1 tbsp toasted sesame oil
  • 2 tsp peanut butter
  • 1 tsp rice vinegar
  • 1 bird eye chillies deseed and sliced
  • 1 tsp ginger minced
  • 2 tbsp coriander leaves chopped
  • 2 tsp soya sauce (or fish sauce if not making veg/vegan version)
  • Salt to taste


  • For the quinoa crusted tofu, mix the quinoa with dry spices. Coat the sliced tofu with spiced quinoa and shallow fry in a pan till lightly browned on both sides. Set aside to cool
  • Mix all the dressing ingredients together till well blended
  • In a large bowl, mix together all the coleslaw ingredients. Add dressing and mix so that the vegetables are well coated.
  • Serve with quinoa crusted tofu
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