Eggless Salad Bowls with Lemon Butter Asparagus & Quinoa Pilaf

Eggless Salad Bowls

with Lemon Butter Asparagus & Quinoa Pilaf

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dinner

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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
500
FAT
31g
CARBOHYDRATES
59g
PROTEIN
22g

MAIN INGREDIENTS

  1. 1 shallot
  2. 1 carrot
  3. 1 stalk of celery
  4. 4 radishes
  5. 8 oz asparagus
  6. 1 lemon
  7. 7.5 oz nasoya organic extra firm tofu
  8. 1 tbsp capers
  9. ¼ cup Follow Your Heart Soy Free Vegenaise
  10. ½ tsp ground turmeric
  11. 1 tsp dried dill
  12. 6 oz precooked quinoa
  13. 1 tbsp + 1 tsp vegan butter
  14. 1 tbsp olive oil*
  15. Salt and pepper*
  16. *Not Included
  17. For full ingredient list, see Nutrition
Allergens: soy
Nutrition

TOOLS

  • Large pot
  • Small saucepan with lid
  • Microplane or zester

INSTRUCTIONS

1
Prepare the vegetables
Place a large pot with a few inches of salted water on to boil for the asparagus. Peel and mince the shallot. Peel and dice the carrot. Dice the celery. Thinly slice the radishes. Trim the asparagus stalks and peel off any of the woody exterior. Zest the lemon and cut into wedges.
2
Make the eggless salad
Reserve half of the tofu for your own use. Drain the remaining tofu and crumble it into a large bowl. Add just half of the minced shallot, diced celery, capers, Vegenaise, turmeric, dill, ¼ tsp salt, and ⅛ tsp pepper. Mix the eggless salad well.
3
Make the quinoa pilaf
Place a small saucepan over medium-high heat with 1 tbsp olive oil. Add the remaining minced shallot, diced carrot, and a pinch of salt and pepper. Cook until softened, about 2 to 3 minutes, and add the quinoa. Stir the quinoa pilaf well to combine and cover with a lid. Remove the saucepan from the heat.
4
Cook the asparagus
Once the water in the large pot is boiling, add the asparagus and cook until crisp-tender, about 1 to 2 minutes. Drain and return asparagus to the pot off the heat. Add just lemon zest, butter, and a pinch of salt and pepper. Toss the lemon butter asparagus well to coat.
5
Serve
Divide the eggless salad and quinoa pilaf between large shallow bowls and top with sliced radishes. Serve with lemon butter asparagus and lemon wedges. Enjoy!