Spicy Baked Tofu & Veggies with Quinoa
Yield: 4 servings 1x
1x 2x 3x Ingredients
1 teaspoon garlic minced
1⁄4 cup scallions sliced
2 teaspoons sesame seeds
3 tablespoons low sodium soy sauce
1 tablespoon sesame oil
1 teaspoon red pepper ﬂakes
1⁄2 teaspoon maple syrup
2 tablespoons rice wine vinegar
1 pound extra ﬁrm tofu drained, pressed
2 pounds asparagus trimmed
1 cup cherry tomatoes
4 cloves garlic diced
2 teaspoons olive oil
1 dash salt
1 dash pepper
1 1/2 cups cooked quinoa
Cook the quinoa according to package instructions.
Preheat the oven to 400 degrees F.
Rinse and drain your tofu, then press using a tofu press or wrap in paper towels and place heavy books or pan on top. Let drain for at least 10-15 minutes, this will help the marinade be absorbed.
Whisk together the ingredients for the spicy sauce.
Cut the tofu into triangles and place in a single layer on a oiled baking sheet. Drizzle with the spicy sauce then bake for 12 minutes.
Meanwhile, toss the asparagus and cherry tomatoes in olive oil and garlic.
Flip tofu and drizzle with more sauce. Add the asparagus and tomatoes to the pan. Drizzle with remaining sauce and sprinkle with salt and pepper.
Return back to the oven and bake until tofu is browned and slightly crispy, about 12-15 minutes.
Sprinkle with remaining sesame seeds, if desired, and serve.
Serving Size: 1 serving
Sodium: 385 mg
Fat: 15 g
Saturated Fat: 2 g
Carbohydrates: 34 g
Fiber: 8 g
Protein: 22 g