Original web recipe; practical kitchen testing is pending. Nutrition is an ingredient-based estimate, not a laboratory measurement. Image shows a serving suggestion.
Ingredients
- 14 oz (400 g) extra-firm tofu, drained and cubed
- 1/2 cup (85 g) dry quinoa, rinsed
- 1 cup (240 ml) water
- 2 tsp (10 ml) olive oil
- 1/4 tsp (1.5 g) salt, or to taste
- 2 tbsp (30 ml) lemon juice
- 1 tsp (1 g) dried oregano
- 1 cup (150 g) halved cherry tomatoes
Method
- Bring quinoa and water to a boil in a small saucepan. Cover and simmer gently for 15 minutes; remove from heat and rest 5 minutes.
- Pat tofu dry. Heat oil in a nonstick skillet and cook the cubes for 8–10 minutes, turning until lightly golden.
- Add the listed vegetables and flavorings, plus 2 tbsp (30 ml) water. Cook for 5–7 minutes until vegetables are tender and tofu is hot throughout.
- Fluff quinoa and divide between bowls. Top with tofu, vegetables and the pan juices.
Cook’s note: Serve immediately. Ingredient brands and portion sizes change nutrition estimates.
Allergens: Soy. Check all package labels; oats and sauces may have additional allergens.
Approximate nutrition per serving: 460 kcal · Protein 30 g · Carbohydrates 38 g · Fat 21 g. Estimates are not laboratory measurements. Check package labels for allergens.
Use a thermometer for meat, fish and egg dishes. Official safe cooking temperatures.