Quinoa Salad with Crispy Tofu Cubes and Lime Vinaigrette

Ingredients

• 1 large sweet potato cut into chunks
• 2 tbsp olive oil
• salt
• pepper
• 2 cups chicken broth
• 1 cup quinoa rinsed
• 12 oz tofu (1 package - extra firm) cut into 1-inch cubes
• 2 tbsp all-purpose flour
• 2 tbsp cornstarch
• 2 tsp garlic powder
• 1/4 cup vegetable
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp Dijon mustard
• 1/2 tsp garlic powder
• 1/4 tsp ground cumin
• 1 avocado diced
• 2 cups mixed greens with spinach
• 1 cup broccoli florets, bite sized
• 1/2 cup red bell pepper diced
• 1/4 cup capers
• 7 leaves basil fresh, cut into strips or more to taste

Instructions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Toss sweet potato with 2 tablespoons olive oil, salt, and pepper on a baking sheet; spread out in an even layer.
3. Roast sweet potato in the preheated oven until soft, about 20 minutes.
4. Bring chicken broth to a boil in a saucepan. Reduce heat to low; stir in quinoa. Cover and simmer until quinoa is tender, about 30 minutes. Place in the refrigerator to cool.
5. Bring a pot of generously salted water to a boil. Remove from heat; add tofu cubes. Let soak for 15 minutes. Drain and pat dry with a clean dish towel.
6. Mix flour, cornstarch, garlic powder, salt, and pepper together in a shallow bowl. Toss tofu cubes in flour mixture until evenly coated.
7. Heat 1/4 cup vegetable oil in a large skillet over medium-high heat. Cook tofu cubes in 2 batches until browned, about 20 seconds per side.
8. Place 3 tablespoons olive oil, lime juice, Dijon mustard, garlic powder, cumin, salt, and pepper in a jar. Seal and shake well to make dressing.
9. Pour dressing into a large bowl. Add sweet potato, tofu cubes, avocado, mixed greens, broccoli, red bell pepper, capers, and basil; toss to combine.
10. Divide quinoa among serving plates; top with sweet potato salad mixture.
11. Cook's Note: Don't overcook the tofu cubes. You want the outside brown and the inside hot, but not too dry.