Mediterranean Tofu & Roasted Broccoli Quinoa Bowl
A vibrant and protein-rich bowl featuring oven-roasted tofu and broccoli florets, combined with tender quinoa and fresh summer vegetables like bell peppers, zucchini, and cherry tomatoes, dressed with a light lemon-herb vinaigrette with a hint of soya sauce for depth.
Ingredients
- Firm Tofu225 g
- Quinoa55 g
- Broccoli175 g
- Bell Pepper100 g
- Cherry Tomato75 g
- Garlic7.5 g
- Bell Pepper100 g
- Olive Oil15 ml
- Lemon Juice15 ml
- Dried Oregano0.5 tsp
- Salt0.3 tsp
- Black Pepper0.1 tsp
- Zucchini100 g
- Soya Sauce5 ml
Instructions
- 1Step 1
Preheat oven to 200°C (390°F). Line a baking sheet with parchment paper.
- 2Step 2
Drain and press tofu. Cut into 2cm cubes. Chop broccoli into florets. Dice bell pepper and zucchini into similar-sized pieces.
- 3Step 3
In a large bowl, combine tofu, broccoli, bell pepper, zucchini, and cherry tomatoes. Mince garlic and add to the bowl. Drizzle with 20ml olive oil, soya sauce, lemon juice, dried oregano, salt, and pepper. Toss to coat evenly.
- 4Step 4
Spread the seasoned vegetables and tofu in a single layer on the prepared baking sheet. Roast for 10-12 minutes, or until vegetables are tender-crisp and tofu is golden.
- 5Step 5
While roasting, cook quinoa according to package instructions (typically 1 part quinoa to 2 parts water, simmer for 15 minutes).
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