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Dukkah Tofu Salad in a black bowl cropped image
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5 from 5 votes

Dukkah Tofu Salad

This recipe is for a Dukkah coated Tofu Salad. Combining capsicums and kale with quinoa for the body and crunchy tofu pieces for the top you are such to have a delicious dinner or work lunch that will keep you warm!  
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Main Course
Cuisine: Mediterranean
Keyword: Salad
Servings: 2
Calories: 551kcal
Author: Adrianne


Dukkah Tofu

  • 45 grams Spicy Dukkah Store bought or self made if have time
  • 250 grams firm tofu Organic works well
  • 1 tsp peanut oil
  • 1 tsp salt
  • 1 tsp pepper


  • 1 cup quinoa ½ cup will cook in 1 cup of water, so use 2 cups of water to cook


  • 400g jar of marinated capsicums drained
  • bunch kale leaves chopped roughly
  • 1 tsp peanut oil
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tbsp lemon juice from bottle is fine


  • Cut tofu in ½ lengthways, then into small bite sized cubes. Open a zip lock bag, fill with the Dukkah and tofu pieces and shake thoroughly to coat the tofu. Set aside whilst you cook the quinoa 
  • Cook the quinoa by adding 2 cups of water to saucepan and one cup dry quinoa, boil and stir till all of the water is absorbed 
  • Add the peanut oil to a fry pan, add tofu pieces, season with salt and pepper and cook turning the pieces with a pair of tongs until all pieces are crispy. Bits of dukkah might start to brown too much in this time, if so scoop them out and place on paper towel as we will add them back in later. But they won't taste great burnt. When tofu is cooked, remove and place on paper towel, don't rinse this pan and start using straight away again for the next step. 
  • Use the rest of the peanut oil in the bottom of the pan, add kale and capsicums, saute for approximately 4 minutes until the kale is bright green .
  • Add the quinoa to the pan at this stage, and any leftover toasted dukkah. 
  • Add lemon juice and stir to combine 
  • To serve portion out into bowls and top with the Dukkah Tofu 


  1. It goes without saying, but this salad is served WARM. 
  2. Salad will and keep in the fridge for a few days 
  3. Reheats really well for work lunches 
  4. Don't skimp on the lemon juice if you can avoid it, it adds freshness and flavour 


Calories: 551kcal | Carbohydrates: 76g | Protein: 25g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 0mg | Sodium: 2355mg | Potassium: 734mg | Fiber: 10g | Sugar: 2g | Vitamin A: 2225IU | Vitamin C: 34.2mg | Calcium: 382mg | Iron: 10.3mg