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+ servings
vegan, caesar salad, red cabbage, tofu, tomatoes, walnuts, brazil nuts,

Tofu, Red Cabbage Ceaser Salad with Quinoa & Tomato

The Balanced Kitchen
Prep Time 20 mins
Servings 4


  • 3 savoy cabbage leaves washed, shredded
  • 1/2 red cabbage washed, finely shredded
  • 1 large red onion skin removed, finely chopped
  • 1 handful vine tomatoes washed, halved
  • 200 g tofu pressed cut into cubes
  • 1 handful walnuts ground or roughly chopped
  • 1 handful Brazil nuts ground or roughly chopped
  • 200 g quinoa pre-cooked in vegetable stock


  • 2 tbsp olive oil
  • 1 tbsp tamari
  • 1 tbsp balsamic vinegar
  • 1 juice of lemon
  • 2 heaped tbsp nutritional yeast flakes
  • 1 tsp mustard
  • 2 cloves garlic minced
  • 1 pinch black pepper


  • Begin by making the dressing by adding all the dressing ingredients to a jug, mix and leave to one side while you create the rest of the recipe.
  • Place the shredded red cabbage, green cabbage, finely chopped red onion, tomatoes, tofu cubes, ground or chopped nuts and pre-cooked quinoa into a large bowl, stir.
  • Pour on the dressing and combine all the ingredients well.
  • Leave to marinate for a few hours or overnight in the fridge.
  • Serve!
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