Turmeric Tofu Salad with Korma-spiced Quinoa

Serving size

1 person 2 people 4 people

Ingredients

40g baby spinach
1 tsp turmeric
280g tofu (Soya)

(Tofu (Water, Soya Beans, Nigari))
1 small sweet potato
1 unwaxed lime
2 tbsp korma paste (Mustard)

(Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)
2 pepper
2 tsp ginger paste

(Ginger, Citric Acid, Cornflour)
10g toasted coconut chips
80g almond yoghurt (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
80g quinoa

(quinoa (100%))
1 handful of fresh coriander
1 chilli

Allergens

Contains: Soya, Mustard, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	110Kcal	628Kcal
	461kJ	2629kJ
Fat	5.1g	29g
of which saturates	1.2g	6.9g
Carbohydrates	11g	61g
of which sugars	3.2g	18g
Protein	5.7g	33g
Salt	0.1g	0.57g
Fibre	2.3g	13g

Ingredients

1 handful of fresh coriander (use half)
80g quinoa (use half)

(quinoa (100%))
2 pepper
280g tofu (use half) (Soya)

(Tofu (Water, Soya Beans, Nigari))
1 unwaxed lime (use half)
1 small sweet potato (use half)
40g baby spinach (use half)
80g almond yoghurt (use half) (Nuts)

(Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
1 chilli (use half)
1 tsp turmeric (use half)
10g toasted coconut chips (use half)
2 tsp ginger paste (use half)

(Ginger, Citric Acid, Cornflour)
2 tbsp korma paste (use half) (Mustard)

(Water, Curry Powder (Coriander, Turmeric, Fenugreek, Chilli, Sea Salt, Fennel, Cumin, Mustard, Black Pepper), Sunflower Oil, Tomato Puree, Garlic, Ginger, Date Syrup, Salt, Desiccated Coconut, Coriander Leaf, Acetic Acid, Ground Turmeric, Ground Cumin, Cornflour)

Allergens

Contains: Soya, Mustard, Nuts

Nutritional Information

Typical values	per 100g	per portion
Energy	89Kcal	638Kcal
	372kJ	2668kJ
Fat	3.7g	27g
of which saturates	0.9g	6.7g
Carbohydrates	9g	68g
of which sugars	3.4g	24g
Protein	4.7g	34g
Salt	0.08g	0.57g
Fibre	2.3g	17g

Back

Vegan High protein 1/3 daily fibre 6 plants Low sat fat

Turmeric Tofu Salad with Korma-spiced Quinoa

Prep time: 20 mins

Total time: 35 mins

Cuisine: Indian

Food group: Vegan

Dig into this moreish bowl of goodness. Good-for-you quinoa gets an upgrade with sweet roasted peppers and vibrant korma paste. Golden cubes of protein-rich tofu coated in turmeric. A zesty yoghurt-based dressing, infused with chilli, ginger and lime to bring it all together.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Preheat the oven to 230C / fan 210C / gas mark 8. Cut the sweet potato into wedges. Thinly slice the peppers. Place both on a lined baking tray (keeping separate), drizzle over 1 tsp oil and season with sea salt and black pepper. Roast for 20-25 mins, turning halfway, until soft and golden. (Optional: set aside to cool to room temperature for a cold salad).
Bring a large saucepan filled with salted hot water to a boil. Add the quinoa and boil for 13-14 mins until cooked. Drain and rinse under cold water.
Drain the tofu, pat dry with paper towel and cut into 2cm cubes. Heat a large frying pan with 1 tsp oil on medium heat. Once hot, add the tofu and cook for 8-10 mins, turning occasionally, until crisp and golden. Add half the turmeric and a pinch of sea salt and mix to coat. Remove from the pan and set aside.
Zest and halve the lime. Rinse and roughly chop the spinach. Roughly chop the coriander. Finely dice the chilli (remove the seeds for less heat). Make the dressing; in a small bowl, mix the yoghurt, ginger, lime zest, a squeeze of lime juice, half the chilli (to taste) and remaining turmeric.
Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the korma paste and cook for 30 seconds, before stirring in the cooked quinoa. Remove from the heat, then stir in the spinach, roasted peppers, juice from half the lime and a pinch of sea salt. Once the sweet potatoes are roasted, toss with half the coriander, remaining chilli (to taste) and a squeeze of lime juice.
Serve the quinoa on plates, topped with the tofu and sweet potato. Drizzle with the dressing. Sprinkle over the coconut chips and remaining coriander.