Lemon-Garlic Tofu Skewers with Herbed Quinoa and Roasted Vegetables
Bright, zesty lemon-garlic tofu skewers pair perfectly with fragrant herbed quinoa and quick stovetop-roasted veggies for a satisfying vegan meal ready in under 20 minutes. This protein-packed dish is fresh, flavorful, and ideal for busy weeknights.
- 14 oz extra-firm tofu, pressed and cut into 1-inch cubes
- 1 medium lemon, juiced and zested
- 2 cloves garlic cloves, minced
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp dried oregano
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 0.25 cup fresh parsley, chopped
- 1 medium zucchini, sliced into half-moons
- 1 medium red bell pepper, diced
- 0.5 medium red onion, sliced
- 1 cup cherry tomatoes, halved
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Instructions
In a mixing bowl, whisk together lemon juice and zest, minced garlic, 2 tablespoons olive oil, smoked paprika, oregano, salt, and black pepper. Toss tofu cubes in the marinade and set aside.
⏱️ 2 minutesWhile tofu marinates, bring quinoa and vegetable broth to a boil in a saucepan. Reduce heat, cover, and simmer until fluffy.
⏱️ 8 minutesThread marinated tofu onto skewers. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high. Add zucchini, bell pepper, red onion, and cherry tomatoes; sauté until lightly charred and tender.
⏱️ 5 minutesPush veggies to one side of the skillet and add tofu skewers. Sear on each side until golden, turning occasionally.
⏱️ 5 minutesFluff quinoa with a fork and stir in parsley. Serve tofu skewers with herbed quinoa and roasted vegetables, drizzling any extra marinade on top.
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Nutrition Information
Per serving. Values are approximate and may vary.
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