This crispy tofu salad is one of the best light yet filling and simple-to-make healthy lunch recipes to fuel you for the rest of the day. Crispy and chewy baked tofu served over a pile of crisp, nutritious veggies all drenched in an umami-rich homemade pineapple sesame vinaigrette. Serve this crispy teriyaki tofu over a bed of white or brown rice or steamed vegetables for a wholesome, high-protein vegan dinner.
Use a cheese grater to grate your tofu. Add to a lined baking sheet, toss in teriyaki sauce and cornstarch and bake at 400 °F for 40 minutes, or until crispy, tosing halfway through.
Slice your veggies and add them to a large bowl with your cooked and cooled quinoa and the rest of the salad ingredients.
Make your pineapple sesame vinaigrette by blending together all ingredients. Season to taste.
Add your crispy tofu on top, along with your dressing. Toss, serve and enjoy!