Roasted Garlic Tofu with Lemon-Herb Quinoa and Blistered Tomatoes
This one-pot, gluten-free recipe features protein-packed tofu roasted with garlic, served atop zesty lemon-herb quinoa and juicy blistered cherry tomatoes. It's a vibrant, 30-minute meal perfect for busy weeknights and healthy eating.
- 14 oz extra-firm tofu, pressed and cubed
- 3 tbsp olive oil
- 4 cloves garlic cloves, minced
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth (gluten-free)
- 1 pint cherry tomatoes
- 1 medium lemon, zested and juiced
- 0.25 cup fresh parsley, chopped
- 0.25 cup fresh basil, chopped
- 1 tsp salt
- 0.5 tsp black pepper
Advertisement
Instructions
Heat 2 tablespoons olive oil in a large, oven-safe pot over medium heat. Add tofu cubes and cook for 5 minutes, turning to lightly brown all sides.
⏱️ 5 minutesAdd minced garlic and cook for 1 minute until fragrant. Season tofu with half the salt and pepper.
⏱️ 1 minuteStir in quinoa, vegetable broth, lemon zest, and remaining salt and pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
⏱️ 10 minutesUncover the pot, add cherry tomatoes and drizzle with remaining olive oil. Transfer the pot to the oven and broil on high for 5 minutes until tomatoes are blistered and tofu is golden.
⏱️ 5 minutes 🌡️ Broil - HighRemove from oven. Stir in lemon juice, parsley, and basil. Taste and adjust seasoning as needed. Serve warm.
⏱️ 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!
