Lemon Quinoa with Baked Tofu

Add to Recipe Box

Let me just start by saying I am not a huge fan of tofu so I would understand  passing this recipe by if you feel the same way. However, if like me, you give this baked tofu a try it might change your mind. I think baking tofu changes everything I don’t like about it and makes it really good. This baked tofu recipe mimics lemon chicken and it pairs perfectly with the lemon quinoa.

Kristy

Ingredients:

• 16 ounces extra firm organic tofu
• 1 cup red quinoa
• 1 1/4 cups water
• 1 cup sugar snap peas, thinly sliced on the diagonal
• 2 green onions, thinly sliced
• 3 tbsp low sodium organic tamari
• 2 lemons, juiced and 1 tablespoon zest
• 3 tbsp extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp raw honey or coconut nectar
• 2 tbsp minced fresh basil

Preparation:

1. Fold a couple of paper towels into fourths and place on a cutting board or other flat surface. Place the block of tofu onto the towels and cover with another layer of folded paper towels. Place a cutting board or plate on top and then place a weight on top of the cutting board (a large can of something from your pantry will work fine). Let the tofu sit like this for 15 minutes.
   

   Press the tofu for 15 minutes

2. In a small bowl whisk together tamari, olive oil, lemon juice, mustard and honey. Add in the basil and green onions (reserve a few of the green pieces for the garnish). Set aside.
3. Once the tofu has been pressed cut it into 1/2 inch thick strips.
4. Place the strips in a large resealable plastic bag or shallow pan and pour half the marinade over them. Seal or cover and place in the refrigerator, turning over occasionally for at least 2 hours or overnight.
5. Heat oven to 350 degrees.
   

   Bake marinated tofu strips for 25-30 minutes, turning halfway through

6. Transfer the tofu to a baking sheet and bake 25-30 minutes, turning over halfway through.
7. While the tofu bakes, heat water to boiling in a medium sized pan. Add the quinoa, cover and reduce heat and simmer for 10 minutes.
   

   Add peas to quinoa and continue cooking 5 minutes

8. After 10 minutes add the peas to the quinoa and continue cooking for 5 minutes more. Remove from heat, let stand 5 minutes and then fluff. Add the remaining marinade and stir.
9. Once the tofu has baked, remove from the oven and cut into cubes.
10. Spoon 1/4 of the quinoa mixture onto a plate or bowl and top with 1/4 of the cubed tofu.
11. Garnish with the lemon zest and reserved green onion.

Nutritional Info:

Makes 4 servings.

Nutrients per serving:  Calories: 324, Cal. from Fat: 150, Total Fat: 17g, Sat. Fat: 2g, Carbs: 23.5g, Fiber: 3.5g, Sugars: 6g, Protein: 10g, Sodium: 528.5mg, Chol: 0mg

Notes:

Any leftovers can be stored in an airtight container in the fridge for up to 3 days.