Smoky Paprika Tofu with Roasted Sweet Peppers and Herb Quinoa
This quick stovetop recipe features crispy smoky paprika tofu paired with sweet sautéed peppers and herbed quinoa. It’s a protein-packed, gluten-free meal perfect for busy weeknights.
- 400 g firm tofu, pressed and cubed
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp olive oil
- 1 medium red bell pepper, sliced
- 1 medium yellow bell pepper, sliced
- 2 cups cooked quinoa
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh lemon juice
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Instructions
In a medium bowl, toss the tofu cubes with smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.
⏱️ 1 minuteHeat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add tofu and cook, turning occasionally, until golden and crisp on all sides.
⏱️ 5 minutes 🌡️ medium-highPush tofu to one side. Add remaining 1 tablespoon olive oil and the sliced red and yellow peppers to the skillet. Sauté until just tender and slightly charred.
⏱️ 4 minutes 🌡️ medium-highWhile peppers cook, toss cooked quinoa with parsley and lemon juice in a bowl.
⏱️ 1 minuteTo serve, spoon herbed quinoa onto plates, top with smoky tofu and roasted peppers.
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Nutrition Information
Per serving. Values are approximate and may vary.
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