Exquisite Caribbean Vegan Lunch: Island-Style Quinoa Salad & Coconut Lime Tofu

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 can black beans, drained and rinsed
• 1 mango, diced
• 1 pineapple, chopped
• 1 red bell pepper, diced
• 1/2 cup red onion, finely chopped
• 1/2 cup cilantro leaves, chopped
• 1 avocado, sliced
• 1 lime, zested and juiced
• 14 oz firm tofu, drained and pressed
• 1/2 cup coconut milk
• 1/4 cup lime juice
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions

1. 1

   Begin by cooking the quinoa according to package instructions using water as the liquid. Set aside to cool.

2. 2

   In a large bowl, combine the cooked quinoa, black beans, mango, pineapple, red bell pepper, red onion, and cilantro leaves. Toss gently to mix.

3. 3

   Slice the avocado and set aside.

4. 4

   For the coconut lime tofu, cut the tofu into 1-inch thick slabs and press between paper towels to remove excess moisture. In a shallow dish, whisk together the lime juice, coconut milk, olive oil, salt, and pepper. Dip each tofu piece into the marinade, then place on a baking sheet lined with parchment paper. Bake at 350°F for 25 minutes, flipping halfway through.

5. 5

   To serve, arrange the quinoa salad in a large, shallow dish and top with sliced avocado. Arrange the baked coconut lime tofu around the edges of the dish. Sprinkle with additional cilantro leaves for garnish.