My Summer Cooking Workshops—and a Quinoa Salad with Roasted Tofu and Veggies

Yes, you read that right.

I'm starting to teach cooking workshops in my home.

Why am I doing this?

I enjoy helping people and businesses build their digital presence, whether it's personal branding or marketing a business. It pays the bills, too—knock on wood. But I miss connecting with people in person, and I'd really love to share what I know about nutrition.

So I'm starting with a few hands-on workshops at my home in Tel Aviv (a city on Israel's Mediterranean coast). Small groups, a relaxed atmosphere, and plenty of time in the kitchen.

What Will We Cover?

• How to make protein-rich meals
• How to cook quick, healthy everyday food that's easy to pack for work or school
• A little nutrition and fitness myth-busting: What should you eat after a workout? Should you eat breakfast? Does intermittent fasting work? And more.
• Cooking and eating delicious food – obviously
• And… a few tips for taking Instagram-worthy food photos

Like my Facebook page or follow me on Instagram for updates. Fair warning: these workshops are small, so they fill up fast.

Now that I've talked your ear off about the workshops, let me introduce your new kitchen friend: quinoa salad with tofu.

I gave this cold salad an Asian-inspired spin—think Japan meets Thailand—and tried not to get carried away with the dressing. Sure, I could've added peanut butter or coconut oil for extra richness, but I wanted to keep the calories reasonable.

Instead, I leaned on ingredients like lemon, garlic, and soy sauce: big flavor without a big calorie load.

The baked tofu comes out golden, crisp, and downright fun to eat. It works beautifully with the dressing and everything else in the bowl.

When Should You Eat It?

Chickpeas, quinoa, and tofu bring plenty of protein in a relatively low-calorie package. They're also rich in fiber, which helps keep you feeling full longer.

A serving of this quinoa salad with tofu makes a great lunch at work or school—or even a romantic dinner. Tu B'Av (the Jewish holiday of love) is just around the corner – just saying.

You can make it ahead, portion it into containers, and store it in the fridge. Grab one on your way to work or school; there's no need to heat it up.

It's also a satisfying lunch to help fuel an energetic, productive workout later in the day. Allow at least 3 hours between finishing the meal and exercising.

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A nutrition breakdown from Noam Bachar (an Israeli fitness trainer and clinical dietitian):

One serving of quinoa salad with tofu contains:

430 calories

30 g protein

53 g (1.9 oz) carbohydrates

13 g fat (including 2 g saturated fat)

12 g fiber

194 mcg vitamin A

173 mg calcium

239 mcg folic acid

5 mg iron

Looking for another quinoa salad recipe? Try this one.

Quinoa Salad with Tofu

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Yield 2 servings

Ingredients

• 0.5 cup cooked quinoa 150 g (5.3 oz)—cooking instructions below
• 1 cup cooked chickpeas 200 g (7 oz)—frozen cooked chickpeas work, too
• 200 g (7 oz) tofu
• 1 whole cucumber sliced
• A handful of chopped cilantro
• 1 teaspoon dried wakame seaweed
• 1/4 teaspoon black sesame seeds

For the Salad Dressing

• 0.5 red hot chile pepper if you like some heat
• 1 tablespoon soy sauce
• 2 garlic cloves crushed
• 1 teaspoon sesame oil

For the Tofu Marinade

• 1/4 teaspoon chili powder
• 1 tablespoon lemon juice
• 1 teaspoon sesame oil
• 1 teaspoon turmeric
• 1 teaspoon grated ginger

Instructions

1. Start with the tofu.
2. Preheat the oven to 200°C (400°F).
3. Cut the tofu into cubes and place in a deep bowl.
4. Mix the lemon juice, turmeric, sesame oil, grated ginger, and chili powder, then pour over the tofu.
5. Toss well to coat every cube, then transfer to a baking pan.
6. Bake for 10–15 minutes, until the tofu is lightly browned.
7. Remove from the oven and let cool.
8. Toss all the salad ingredients and dressing together in a bowl.
9. Sprinkle with black sesame seeds and serve.

A Few Notes

How to Cook Perfect Quinoa

1. Pour 1 1/2 cups red quinoa into a fine-mesh strainer and rinse thoroughly for several minutes.
2. Bring 1.5 liters (about 6 1/3 US cups) of water to a boil in a kettle.
3. Transfer the quinoa to a very deep pot and toast without oil for about 4–5 minutes, stirring, to bring out its nutty flavor.
4. Add 7 cups boiling water (roughly 1.5 l (6.25 cups), or about 6 1/3 US cups).
5. Cook the quinoa over very low heat for about 10 minutes, stirring occasionally.
6. Drain and transfer to a deep bowl. No need to rinse the cooked quinoa.