Tofu (firm): 100g (3.5 oz), Quinoa: 50g (1/4 cup, dry weight), Mixed greens: 60g (2 cups), Cherry tomatoes: 80g (1/2 cup, halved), Cucumber: 50g (1/3 medium, diced), Red onion: 30g (1/4 small, thinly sliced), Tahini: 15g (1 tbsp), Lemon juice: 10ml (2 tsp), Olive oil: 10ml (2 tsp), Garlic: 3g (1 clove, minced), Water: 15ml (1 tbsp), Maple syrup: 5g (1 tsp), Cumin: 1g (1/4 tsp), Salt: 1g (1/4 tsp), Black pepper: 1g (1/4 tsp), Fresh parsley: 5g (1 tbsp, chopped)
1. Rinse 50g quinoa and cook according to package instructions. Let cool. 2. Preheat oven to 400°F (200°C). 3. Press 100g tofu between paper towels to remove excess moisture, then cut into 1-inch cubes. 4. Toss tofu with 5ml olive oil, 1g salt, and 1g black pepper. 5. Arrange tofu on a baking sheet lined with parchment paper. 6. Bake for 20-25 minutes, flipping halfway through, until golden and slightly crispy. 7. In a small bowl, whisk together 15g tahini, 10ml lemon juice, 3g minced garlic, 15ml water, 5g maple syrup, and 1g cumin to make the dressing. 8. In a large bowl, combine 60g mixed greens, cooked quinoa, 80g halved cherry tomatoes, 50g diced cucumber, and 30g thinly sliced red onion. 9. Add the baked tofu and drizzle with the tahini dressing. 10. Toss gently to combine and garnish with 5g chopped parsley.
