Charred Scallion and Tofu Quinoa Salad with Sesame Vinaigrette
A vibrant, protein-rich grain salad combining nutty quinoa with crispy-edged charred scallions and golden pan-fried tofu, dressed in a bright sesame-rice vinegar vinaigrette. Topped with toasted sesame seeds and fresh cilantro, it's equally satisfying warm or at room temperature—a flexible dish that works as a side, light main course, or meal-prep base.
- Prep
- 20 min
- Cook
- 30 min
- Wait
- 15 min
- Total
- 1 hr 5 min
- Makes
- 4 servings (about 2 cups each)
Steps
Before you start
- Press the tofu for at least 15 minutes to remove excess moisture (use a tofu press or wrap it in clean towels and place a heavy pan on top).
- Rinse the quinoa under cool water in a fine-mesh strainer until the water runs clear.
- Have all ingredients prepped and measured before you begin cooking.
Cook the quinoa
- In a medium saucepan, bring the rinsed quinoa and vegetable broth to a boil over medium-high heat.
- Reduce to medium-low, cover, and simmer for 15 minutes, until the quinoa is tender and the liquid is absorbed.
- Remove from heat and let sit, covered, for 5 minutes.
- Fluff with a fork and spread on a plate or shallow bowl to cool to room temperature (about 10 minutes).
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Ready when: Grains are tender and liquid is fully absorbed; a thin white ring appears around each grain
Tip: Don't skip the post-cooking rest—it lets the grains finish absorbing moisture and fluff up perfectly.
Char the scallions
- Heat a 12-inch (30 cm) cast-iron or stainless-steel skillet over medium-high heat.
- Once very hot (about 2 minutes), add 1 tablespoon (15 ml) of neutral oil.
- Working in batches to avoid crowding, lay the halved scallion white and light-green parts cut-side down in the pan and let them sear undisturbed for 2–3 minutes until deeply browned and slightly charred on one side.
- Flip and char the other side for 1–2 minutes.
- Transfer to a cutting board.
- Repeat with remaining scallions, adding a bit more oil as needed.
- Once cooled slightly, cut the charred scallions into 1-inch (2.5 cm) pieces.
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Ready when: Scallions are golden-brown to blackened on both sides and tender when pierced with a knife
Tip: Don't move the scallions too early—let them sit undisturbed for deep charring. Dry scallions char better than wet ones.
Pan-fry the tofu
- Pat the pressed tofu cubes very dry with a clean kitchen towel (moisture is the enemy of browning).
- Heat the remaining 2 tablespoons (30 ml) of neutral oil in the same skillet over medium-high heat until shimmering.
- Working in a single layer (in batches if necessary), add the tofu cubes and cook without stirring for 3–4 minutes until the bottom is golden.
- Shake the pan gently, then cook for another 3–4 minutes, stirring occasionally, until most sides are lightly browned and crispy.
- The interior will remain creamy.
- Transfer to a paper-towel-lined plate to cool.
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Ready when: Tofu cubes are golden-brown on multiple sides with a slight crispy exterior
Tip: Don't crowd the pan—tofu needs space and heat to brown. If you cram too much in, it will steam instead of fry.
Make the sesame vinaigrette
- In a small bowl, whisk together the rice vinegar, toasted sesame oil, soy sauce, minced ginger, and minced garlic until smooth and emulsified.
- Taste and adjust seasoning with salt and pepper as needed.
- The dressing should be tangy, aromatic, and balanced.
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Ready when: Vinaigrette is well combined with no visible separation
Tip: If the dressing tastes too sharp, add a tiny pinch of sugar to balance the acidity; if too flat, add another teaspoon of soy sauce.
Toast the sesame seeds
- In a dry skillet over medium heat, add the sesame seeds and toast, stirring occasionally, for 2–3 minutes until fragrant and light golden.
- Pour onto a plate to cool.
- This blooms their flavor and deepens the color.
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Ready when: Seeds are light golden-brown and fragrant
Tip: Sesame seeds burn quickly, so stay nearby and stir frequently. Once they start to brown, remove them immediately.
Assemble the salad
- In a large mixing bowl, combine the cooled quinoa, charred scallion pieces, pan-fried tofu cubes, and the sesame vinaigrette.
- Toss gently but thoroughly to coat everything evenly.
- Taste and adjust seasoning with salt and pepper.
- Transfer to a serving dish or divide among plates or bowls.
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Ready when: All components are evenly distributed and coated with vinaigrette
Tip: Assemble just before serving to keep the charred scallions crisp and the tofu cubes from breaking apart.
Finish and serve
- Top the salad with toasted sesame seeds, chopped fresh cilantro, and the thinly sliced reserved scallion greens (which add a fresh, sharp bite).
- Serve warm, at room temperature, or chilled.
- This salad is excellent on the day it's made, though flavors meld beautifully if eaten the next day.
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Tip: If serving cold the next day, add a splash of extra sesame oil and a squeeze of fresh lime juice to freshen the flavors.
Good to know
Tips
- Press your tofu aggressively—at least 15 minutes—to drive out moisture. Drier tofu browns better and absorbs the vinaigrette more readily.
- The charred scallions are the salad's signature; don't skip them. The bitter-sweet char contrasts beautifully with the creamy tofu and tangy dressing.
- Serve this salad warm or at room temperature on the day it's made for the best texture. It's still delicious the next day, but the scallions will soften and the tofu will absorb more dressing.
- This salad is naturally vegan and can be made gluten-free by using tamari instead of soy sauce. It's also a stellar meal-prep base—portion into containers and store the dressing separately to eat throughout the week.
Make ahead
Quinoa, charred scallions, pan-fried tofu, and the sesame vinaigrette can all be prepared up to 2 days ahead and stored in separate containers. Assemble the salad within 1–2 hours of serving to keep the scallions crisp and the texture vibrant. Sesame seeds and cilantro are best added just before serving.
Storage & reheating
Store leftover salad in an airtight container in the refrigerator for up to 3 days. The salad is delicious cold and can be eaten straight from the fridge, or gently warmed in a skillet over medium heat for 2–3 minutes. Before eating, refresh with a drizzle of sesame oil and a splash of rice vinegar, and top again with fresh cilantro and scallion greens.
Substitutions
- extra-firm tofu → Cubed tempeh, marinated and pan-fried, or roasted chickpeas. Both provide a protein boost and similar textural contrast. Tempeh will brown more deeply; chickpeas stay crunchier.
- toasted sesame oil → Walnut oil or a nut oil blend. Sesame oil is distinctly nutty and aromatic, but walnut oil offers a similar earthy depth with less intensity.
- rice vinegar → Apple cider vinegar or white wine vinegar. Use the same amount but taste as you go—both are slightly sharper, so you may need a pinch more sugar to balance.
- fresh cilantro → Fresh mint, Thai basil, or parsley. Each brings a different flavor note but maintains the fresh, herbaceous finish. Mint is cooler and sweeter; basil is more peppery.
