Crispy Tofu with Garlic-Herb Quinoa and Roasted Cherry Tomatoes
This gluten-free, one-pot meal combines golden, crispy tofu with fragrant garlic-herb quinoa and sweet roasted cherry tomatoes for a healthy and satisfying dinner ready in just 30 minutes. Perfect for busy weeknights, it's packed with plant-based protein and fresh flavors.
- 14 oz extra-firm tofu, pressed and cubed
- 1 cup quinoa, rinsed
- 2 cups vegetable broth (gluten-free)
- 2 cups cherry tomatoes, halved
- 3 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
Advertisement
Instructions
Heat 2 tablespoons olive oil in a large oven-safe pot over medium-high heat. Add cubed tofu and cook, turning occasionally, until golden and crispy on all sides, about 7 minutes.
⏱️ 7 minutesAdd the minced garlic to the pot and sauté for 1 minute until fragrant.
⏱️ 1 minuteStir in the quinoa, vegetable broth, oregano, salt, and black pepper. Bring to a simmer.
⏱️ 2 minutesScatter cherry tomatoes on top, drizzle with remaining 1 tablespoon olive oil, and transfer the pot to a preheated oven at 400°F. Bake uncovered until quinoa is tender and tomatoes are roasted, about 15 minutes.
⏱️ 15 minutes 🌡️ 400°FRemove from oven, fluff quinoa, and stir in chopped parsley before serving.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
Frequently Asked Questions
Reviews
No reviews yet. Be the first to rate this recipe!
