Roasted Tofu with Quinoa
This method is more labor intensive than some, but the end result is totally worth the effort. It’s full of flavor, and so good for you. Save any leftover tofu for a salad or a snack!Ingreadient:
- 1 block (12 to 15 ounces) of organic extra-firm tofu
- 1 tablespoon rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon reduced-sodium tamari (or shoyu or soy sauce)
- 1 teaspoon agave nectar
- 1 tablespoon minced fresh ginger (or ½ teaspoon ground ginger)
- 1 tablespoon minced fresh garlic (or ½ teaspoon powdered garlic)
- ½ cup chopped scallions
- ½ teaspoon cumin
- ½ teaspoon coriander
- pinch cayenne pepper
Direction
- Open a package of extra-firm tofu, pour out the liquid, and gently squeeze the tofu between the palm of your hands to get rid of the excess water.
- Cut the tofu into one-inch chunks. Place the tofu in a medium sized bowl.
- In a small bowl, combine all of the marinade ingredients and whisk them together, or screw on a lid and shake until well combined.
- Drizzle the marinade over the tofu and toss to coat evenly. Cover the tofu with a lid.
- Let the tofu marinate in the fridge, anywhere from 30 minutes to a full day. I let mine marinate overnight.
- Preheat the oven to 450 degrees.
- Line a baking sheet with parchment paper.
- Toss the marinated tofu onto the baking sheet and spread the tofu in an even layer.
- Bake for 15 minutes, flip the tofu so it bakes evenly, and return to the oven for another 15 minutes. Enjoy!
