Therese Elgquist

Hi there.

Welcome to my website. On my blog I share my best healthy, plant based and delicious recipes, and thoughts on a healthy lifestyle. I hope to inspire you to explore the wonderful world of plant based food and all that comes with it. In my portfolio you can find some of my work as a freelance food stylist. Hope you have a nice stay!

Best, 

Thess

Quinoa and tofu salad with roasted sweet potatoes

Quinoa and tofu salad with roasted sweet potatoes

A normal day at my apartment involves opening the fridge to see what veggies the upcoming lunch or dinner might involve. The day I came up with this salad I found sweet potato, half a cauliflower head, a bunch of parsnips, some baby spinach and tomatoes from my parents garden. Together with some quinoa (that I always have at home, often already cooked), a good quality cold pressed olive oil (also a staple at my home) the lunch was served! 

 

Quinoa and tofu salad with roasted sweet potato

Serves 4

 

Ingredients

270 g extra firm organic natural tofu

2 small sweet potatoes 

6 parsnips 

2 dl uncooked black quinoa

1 small cauliflower 

250 g plum tomatoes 

100 g baby spinach

1 tbsp cold pressed coconut oil (preferably taste neutral)

 

Topping

1 handful of pecans 

good quality cold pressed olive oil to drizzle 

flakey salt 

 

How to

Drain the tofu well and wrap in layers of kitchen roll. Then place in between two chopping boards and put something heavy on top. This is to press out all the excess water so you get a really firm tofu, which will then soak up all the flavours it will be mixed with really well. Let sit for at least 15 minutes, but the longer the better. Tear the tofu in to smaller pieces. Whisk together tamari and paprika powder, and pour over the tofu. Let marinate for at least 15 minutes. Fry in coconut oil right before serving until lightly brown and crisp. 

Pre heat the oven to 200 degrees Celsius. Wash the sweet potatoes and parsnip well(when using organic vegetables keep the peel, does a lot both for flavour and texture!) and cut potatoes in to big chunks and parsnips in to big slices. Put on a baking tray and toss around with some olive oil. Roast in the oven for 20-25 minutes, until potatoes and parsnips are nice and soft (I like my parsnips to be kind of al dente though), tossing everything around half way through. Sprinkle with dried ramson, ord your favourite herb, ones roasted.  

Cook the quinoa according to the instructions on the packaging. Shave the cauliflower using a mandoline, a cheese slicer or a really sharp knife. Wash and cut the tomatoes in the middle. 

Toss tofu, sweet potato, parsnip, quinoa, cauliflower, tomatoes and spinach together. Drizzle with olive oil. Topp with pecans and sprinkle with your favourite flakey salt! 

 

 

 

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