Quinoa Tabbouleh with Baked Tofu
This Quinoa Tabbouleh with Baked Tofu is a high protein vegan recipe. Filled with healthy grains, fresh herbs & seasoned tofu!
Equipment
- sauce pan
Ingredients
FOR THE TOFU
- 1 16-ounce block high protein tofu or sub extra firm
- 1/4 cup olive oil
- 1 lemon juiced
- 2 cloves garlic minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon salt
FOR THE TABBOULEH SALAD
- 1 cup quinoa rinsed
- 2 cups broth or sub water
- 1/2 red onion finely diced
- 1 bunch flat leaf parsley finely chopped
- 2-4 tablespoons fresh mint finely chopped
- 2 cloves garlic finely minced
- 16 ounces grape tomatoes cut in small pieces
- 1-2 lemons juiced, to taste
- 1/4 cup olive oil
- salt & pepper to taste
FOR SERVING
- vegan feta crumbled
- pita bread
- hummus
Instructions
- Slice the tofu into 6 pieces and place in an 8x8 baking dish. Combine the rest of the ingredients in a bowl and mix to combine. Pour the marinade over the tofu and place in the fridge to marinate for 30-60 minutes - the longer the better.
- Meanwhile, add the rinsed quinoa & broth to a sauce pan and bring to a boil. Cover, lower the heat and simmer for 15-20 minutes. Or until the liquid is absorbed. Transfer to a large bowl and allow to cool while you prep the rest of the ingredients.
- Preheat the oven to 425 degrees. Place the tofu in the oven and cook for 30-40 minutes, or until the tofu has a nice char - place under the broiler for the last couple minutes to make it extra crispy.
- While the tofu is cooking, add the rest of the salad ingredients to the quinoa and toss to coat. Taste and adjust the seasonings as needed.
- Remove the tofu from the oven and slice. Add the tabbouleh to plates and top with tofu - spoon the extra oil from the baking dish over the tofu. Serve with the extra toppings.
Video
Notes
- If you use high protein tofu then you won't need to press it. If you use extra firm tofu, be sure to drain & press it for 10 minutes.
- The salad can be served at room temperature or chilled. It will keep in the fridge for 2-3 days, but is best eaten right away so the herbs don't wilt.
- The nutrition info does not include the optional toppings.
Nutrition
Calories: 436kcal | Carbohydrates: 31g | Protein: 20g | Fat: 27g