Playing with new combinations of flavors and texture can be a great way to break the summer dinner rut. Today’s Italian Inspired Tofu Quinoa Bowls were created with a desire to combine fresh herbs from our garden with the sprouted tofu I had in my refrigerator.
Rosemary inspired tofu with a balsamic glaze placed on a bed of quinoa by Alter Eco Foods. The perfect light meal for any warm summer night. Served with Megan’s Greens & Grapes Salad (not shown) and iced tea.
How to get the most out of your tofu?
I typically purchase an extra-firm sprouted tofu for most of my main meal recipes. I love the texture and versatility.
The best way I have found to increase the flavor and chewiness of tofu is to drain and press it before marinating. The tofu will absorb more of the flavors and becomes nice and firm after baking. Simply drain the tofu, cut into even slices and press between two clean, dry towels for 30-60 minutes. Place pressed tofu in a shallow dish and cover with your favorite marinate for at least 1-2 hours or overnight. Bake before serving.
- 1 cup Royal Quinoa, prepared according to package directions.
- 1 lb sprouted tofu, sliced drained and pressed for up to 1 hour
- 1 Tablespoon high-quality balsamic vinegar
- 1 Tablespoon coocnut vinegar
- 2 Tablespoons coconut aminos
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon real maple syrup
- 3 cloves garlic, finely minced
- 1 Tablespoon finely minced fresh rosemary
- 1 teaspoon arrowroot powder
- 1 Tablepsoon extra-virgin olive oil
- Fresh chopped chives to taste
- Drain tofu and cut into equal sections.
- Place a clean, dry towel on a baking sheet.
- Lay tofu in a single layer and cover with another clean, dry towel.
- Place a heavy skillet on top. This will help press out excess water. Leave skillet for 30-60 minutes.
- When finished pressing, cut tofu into cubes and place in a shallow dish.
- Combine marinate ingredients and pour over tofu to fully coat each piece.
- Cover and refrigerate at least one hour or overnight.
- Measure and rinse quinoa. Prepare according to package directions.
- Note: I enjoy using vegetable broth instead of water for this dish.
- Preheat oven to 350 degrees F.
- Using a parchment lined baking sheet, place marinated tofu in a single layer onto pan (Reserve excess marinate to use during sautéing). Place in preheated oven and bake 20 minutes. Remove and flip tofu over. Continue to bake another 15 minutes or until golden on both sides.
- Using a large skillet, over medium heat, add 1 Tablespoon extra-virgin olive oil and baked tofu. Sauté 3-5 minutes. Mix remaining marinate with 1 teaspoon arrowroot powder over tofu and toss until well coated. Add fresh cracked pepper to taste.
- Serve warm tofu with quinoa and chopped chives or scallions. A side salad completes the meal.
- vegan, gluten-free, dairy-free, nut-free