Quinoa Salad With Baked Tofu

1 cup quinoa
3 celery stalks, diced
1 red bell pepper, diced
1 pkg baked tofu (any flavor), diced
1/4 cup slivered blanched almonds, toasted
1 to 2 Tbs balsamic vinegar
1 Tbs Dijon Mustard
2 Tbs nutritional yeast

1) Rinse quinoa with cold water in a fine mesh strainer, until water runs clear. In medium saucepan, combine quinoa and 2 cups water, and bring to a boil over high heat. Reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand, covered, 15 minutes.
2) Meanwhile, whisk together balsamic vinegar, dijon mustard and nutritional yeast, forming a thick paste. Once the quinoa has cooled, mix the paste mixture into the quinoa.
3) Add all other ingredients and toss thoroughly.

Review: This originally was a very complicated recipe that involved marinating tofu and baking it. That has never worked well for me, and there are many companies that make very good tofu that's already flavored and baked. So, I tweaked the recipe to make it easier and it turned out well. However, it's so different from the recipe I used, that I think I can now claim this as an original recipe!! Which is good, because this vegan, but cheesy tasting dish will likely be a new favorite in our house.

Adapted from:

http://www.vegetariantimes.com/recipe/quinoa-salad-with-baked-marinated-tofu/