- red pepper tofu and lemon herb quinoa -
Ingredients:
Marinated Tofu:
-
1/2 block extra firm tofu
-
1/2 C roasted red pepper
-
2 cloves of garlic, smashed
-
1/2 white onion, sliced
-
1/4 C rice wine vinegar
-
Juice of 1 lemon
-
1 tsp dried oregano
-
1 tbs chopped basil
-
1 tbs olive oil
Lemon Herb Quinoa
-
1/2 C dry quinoa
-
1 C vegetable broth
-
Zest and juice from 1/2 lemon
-
1 tbs chopped fresh parsley
-
1 tbs chopped fresh basil
Serves: 2
Time: 45 min
Instructions:
Making the sauce:
-Add sliced onion and garlic to a saucepan with 1 cup of water over medium-high heat.
-Once onions and garlic are cooked, add to a blender with the roasted red peppers and remaining sauce ingredients.
-Blend until smooth.
-Slice tofu into quarter-inched pieces.
-Spread half the sauce evenly onto the bottom of a cookie sheet.
-Add the slices of tofu to the cookie sheets, then layer more sauce on top (save some sauce for plating).
-Let marinate.
Lemon Herb Quinoa:
-Heat a saucepan on high heat.
-Add quinoa and toast for 2 minutes, stirring constantly.
-Add vegetable broth and lemon zest then bring to a boil.
-Once the quinoa is boiling, turn heat to low and cover.
-Cook until liquid is absorbed (about 15 minutes).
-When the liquid is almost absorbed, heat a pan over medium-high heat with olive oil.
-Add the sliced tofu and cook for about 3 minutes each side, until golden brown.
-When quinoa is cooked and slightly cooled, stir in lemon juice and herbs.
-Serve tofu over quinoa and spoon over the extra sauce.
-Serve with your favorite vegetable.
Enjoy!