Shredded Tofu and Broad Bean Salad

Sometimes, you need a meal that feels as good as it tastes—something that’s light yet satisfying, packed with nutrients, and bursting with flavour.

That’s where this shredded tofu and broad bean salad comes in.

It’s a delightful combination of crispy textures, earthy flavours, and vibrant colours, making it the perfect dish for lunch, dinner, or even meal prep.

With quinoa as its base, a medley of fresh and roasted ingredients, and a topping of crispy, seasoned tofu, this salad strikes a beautiful balance between wholesome and indulgent.

It’s quick to prepare but impressive enough to serve to guests.

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Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Shredded Tofu and Broad Bean Salad recipe:

• 1 cup dried quinoa
• 1 cup frozen Broad beans
• 1/2 cucumbers
• 400g brown lentils, tin
• 2 tsp olive oil
• 150g extra firm tofu
• 1 tsp black sesame seeds
• 1 tsp soy sauce
• 1 tsp paprika
• Salt

The Importance of Texture in Salads

What makes a salad truly memorable? It’s the textures.

This recipe brings together crispy lentils, fluffy quinoa, crunchy cucumber, and golden, shredded tofu for a medley of textures that keep every bite exciting.

Each component has its own unique crunch or softness, creating a salad that’s never boring.

The Secret to Perfectly Seasoned Tofu

The key to getting tofu just right is all in the preparation.

Grating the tofu increases the surface area, allowing the seasoning to coat it evenly and infusing it with flavour.

Frying it until golden creates a crispy exterior while keeping the inside tender.

The combination of soy sauce, paprika, and sesame seeds adds a savoury depth that complements the freshness of the salad.

Why Quinoa Is the Perfect Salad Base

Quinoa isn’t just a trendy ingredient; it’s a nutritional powerhouse.

Packed with protein, fibre, and essential amino acids, it’s a fantastic alternative to heavier grains like rice or couscous.

Its slightly nutty flavour works beautifully with the earthy lentils and sweet broad beans in this salad.

Plus, its light texture makes it a joy to eat, even in larger portions.

Adding a Kick with Chilli Oil

If you love a bit of spice, topping your salad with chilli oil or crispy chilli onions is a game-changer.

The heat adds another layer of complexity, perfectly balancing the fresh cucumber and creamy broad beans.

Whether you go for store-bought or homemade chilli oil, it’s the finishing touch that elevates this dish from simple to spectacular.

How to Make It Your Own

This recipe is incredibly versatile, so don’t be afraid to put your own spin on it.

Swap broad beans for edamame, or use bulgur wheat instead of quinoa.

You could even roast sweet potatoes or add roasted nuts for extra crunch.

The beauty of this salad lies in its adaptability—it’s a dish you can tailor to your tastes and the ingredients you have on hand.

How to Make This Recipe

Step 1: Preheat the oven

Preheat your oven to 180°C.

This small step is crucial for getting those lentils beautifully crispy.

While the oven heats, prepare the rest of your ingredients to keep things running smoothly.

A little organisation goes a long way when it comes to quick recipes like this.

Step 2: Roast the lentils

Drain and rinse the tin of lentils thoroughly, ensuring there’s no residual liquid.

Spread them out on a baking tray, drizzle with 1 teaspoon of olive oil, and sprinkle with a pinch of salt.

Toss the lentils gently to coat them evenly, then bake for 10 minutes until they’re golden and crispy.

Crispy lentils are a revelation.

Roasting them in the oven turns these humble legumes into crunchy, nutty gems that add depth and texture to your salad.

They’re a fantastic alternative to croutons, especially if you’re looking for a gluten-free option.

Step 3: Cook the quinoa

Boil the quinoa in salted water according to the package instructions, usually until it has doubled in size and turned tender.

Fluff it up with a fork once it’s cooked, letting it cool slightly.

Quinoa is the backbone of this salad, offering a nutty flavour and a protein-packed base that ties everything together.

Step 4: Prepare the shredded tofu

Grate the extra firm tofu using a standard box grater to create light, fluffy shreds.

Season the tofu with soy sauce, paprika, black sesame seeds, and a pinch of salt, mixing thoroughly to coat each shred.

Heat 1 teaspoon of olive oil in a frying pan, then add the seasoned tofu, frying until it’s golden and crispy.

Shredded tofu might sound unusual, but it’s a genius way to elevate its texture and flavour.

By grating the tofu and frying it until crisp, you create a light yet crunchy topping that contrasts beautifully with the tender quinoa and beans.

Plus, the added spices make it utterly addictive.

Step 5: Cook the broad beans

Boil the broad beans according to the package instructions, usually for just a few minutes until tender.

Drain them well and, if you prefer a softer texture, peel away the outer skins to reveal the bright green beans inside.

Broad beans are often overlooked, but they bring so much to this dish.

Their mild, slightly sweet flavour pairs wonderfully with the savoury tofu and earthy quinoa.

If you’re short on time, you can skip peeling them, but if you’re after a more refined texture, it’s worth the extra effort.

Step 6: Chop the cucumber

While the other ingredients cool slightly, dice your cucumber into small, bite-sized pieces.

Its crispness brings a refreshing crunch that balances the richness of the lentils and tofu.

Step 7: Assemble the salad

In a large mixing bowl, combine the cooked quinoa, crispy lentils, broad beans, and cucumber.

Toss everything together gently to distribute the ingredients evenly.

This is where the magic starts to happen—the flavours and textures begin to meld, creating a salad that’s as satisfying to look at as it is to eat.

Transfer the salad to a serving dish and sprinkle the crispy shredded tofu on top.

Its golden-brown edges and savoury seasoning make it the perfect finishing touch.

For those who love a bit of heat, drizzle over some chilli oil or sprinkle on crispy chilli onions.

This optional topping adds a fiery kick and extra crunch that takes the dish to the next level.

Frequently Asked Questions

Can I use a different type of tofu?

Extra firm tofu is best for this recipe because it grates well and holds its shape when fried.

Softer varieties might fall apart, so if that’s all you have, try cubing and frying it instead.

How long does this salad keep?

The salad can be stored in the fridge for a few days.

Keep the shredded tofu in a separate container to ensure it stays crispy.

Can I make this dish gluten-free?

Yes! Just make sure your soy sauce is gluten-free, and you’re good to go.

What can I serve alongside this salad?

This salad is filling enough to be a meal on its own, but it also pairs beautifully with a simple soup, roasted vegetables, or even a slice of crusty bread.

Can I use a different grain instead of quinoa?

Absolutely. Couscous, bulgur wheat, or even rice would work well in this recipe.

Adjust the cooking time and season accordingly.

And that’s it for this Shredded Tofu and Broad Bean Salad recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

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