Carribbean Quinoa, Mango and Tofu Salad By Ace Pachuau

This salad is so bright and colorful and it’s named Caribbean because of its sunny colors and its traditional Caribbean flavors of mango and curry. Bonus points because itโ€™s vegan and high in protein and fiber.



  • 1/2 cup quinoa, preferably tri-color or red, (just because itโ€™s prettier)
  • 1/4 cup extra virgin olive oil
  • 1 lime use zest and juice
  • 1 tsp. fresh ginger peeled and grated (use a zester or a grater)
  • 1/2 tsp. curry powder
  • 1 tsp. honey (optional)
  • 1/2 tsp. salt
  • 3/4 cup tofu, (diced)
  • 1 mango diced/slice about 1 1/2 cups, or use frozen
  • 4 - 6 scallions thinly sliced, about 1/2 cup
  • 1 avocado diced


  1. Rinse and simmer the quinoa in 1 cup of water until it is just tender, about 15 minutes (don't overcook it).

  2. Meanwhile, make the dressing by whisking together the oil, lime juice and zest, ginger, curry powder, honey (optional), and salt.

  3. In a medium serving bowl, combine the quinoa, tofu, mango, and scallions.

  4. Stir in the dressing, and gently fold in the avocado. Serve immediately or refrigerate for up to 3 days (but wait to add the avocado until shortly before serving). Season with salt and pepper, to taste.

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