Lemon Herb Baked Tofu with Quinoa

Ingredients

• 16 oz extra-firm tofu
• 1 cup quinoa
• 2 cups vegetable broth
• 1 lemon
• ¼ cup fresh parsley
• 2 tbsp fresh dill
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp dried oregano
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup cherry tomatoes (optional)
• ½ cucumber (optional)

Steps

1. Press the tofu to remove excess water for at least 15 minutes. Preheat oven to 400°F (200°C).
2. While tofu presses, rinse quinoa thoroughly. Combine quinoa and vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy. Let stand, covered, for 5 minutes, then fluff with a fork.
3. Cut the pressed tofu into 1-inch cubes. In a bowl, whisk together olive oil, lemon juice, chopped parsley, chopped dill, garlic powder, onion powder, oregano, salt, and pepper.
4. Add tofu cubes to the marinade, tossing gently to coat. Spread the marinated tofu in a single layer on a baking sheet.
5. Bake for 20-25 minutes, flipping halfway through, until the tofu is golden brown and slightly crispy.
6. Serve the baked lemon herb tofu over the cooked quinoa. Garnish with fresh cherry tomatoes and sliced cucumber, if desired.