Number of servings


  • 2 Sunkist® Cara Cara oranges, juiced
  • .5 Sunkist® Cara Cara orange zest
  • 1 tablespoon vegan Dijon mustard
  • 2 teaspoons maple syrup
  • 1 clove garlic, finely grated
  • 1 cup olive oil
  • 1 pinch of kosher salt, as needed
  • 1 medium shallot, thinly sliced
  • 1 pound extra-firm tofu
  • 1.5 cups dry quinoa
  • 2 cups baby kale
  • .25 cup kalamata olives, roughly chopped
  • .25 cup mint leaves, for garnish


Preparation: 30 Minutes

Cook Time: 20 Minutes


  1. Juice two Sunkist® Cara Cara oranges into a medium bowl and whisk together orange juice, mustard, thyme, maple syrup, garlic, and zest from the orange.
  2. Slowly whisk in ¾ cup olive oil until incorporated. Season with salt.
  3. Slice a small shallot and place it into a jar. Add ¼ cup of the vinaigrette, seal and shake vigorously to coat. Set aside, shaking occasionally, for 30 minutes to quickly pickle the shallots.
  4. In a small bowl, toss the tofu with ⅓ cup of the vinaigrette. Cover and let sit at room temperature for 30 minutes.
  5. Meanwhile, in a medium saucepan, bring 3 cups of salted water to a boil. Add quinoa and reduce to a light simmer, then cook, covered, until all the water is absorbed (approximately 13-15 minutes). Remove from heat and let sit for 5 minutes, then fluff with a fork.
  6. In a medium nonstick skillet, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the tofu and cook, turning as needed, until golden (approximately 7-10 minutes).
  7. In a large bowl, toss the cooked quinoa with the kale, olives, shallots, and the remaining vinaigrette to incorporate. Add salt to taste.
  8. Divide between bowls and top each with seared tofu. Garnish with mint leaves and serve.