YOUR SOLIN GENERATED RECIPE
Grilled Tofu and Roasted Vegetable Quinoa Salad
Char-grilled tofu and savory seitan tossed with fluffy quinoa and oven-roasted vegetables, finished with a zesty lemon-yogurt drizzle for a creamy touch.
INGREDIENTS
150g Extra Firm Tofu
60g Seitan
80g Cooked Quinoa
50g Diced Zucchini
50g Diced Red Bell Pepper
20g Sliced Red Onion
45g Non-fat Greek Yogurt
5g Olive Oil
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Toss the diced zucchini, red bell peppers, and red onion with half of the olive oil and a pinch of sea salt.
Roast the vegetables for 20 minutes until they are tender and slightly browned.
Slice the extra firm tofu and seitan into thin strips and brush them with the remaining olive oil.
Sear the tofu and seitan in a hot grill pan or skillet for 3-4 minutes per side until they have beautiful char marks.
In a small bowl, whisk together the non-fat Greek yogurt, fresh lemon juice, and black pepper to make a creamy dressing.
In a large mixing bowl, fold the cooked quinoa together with the roasted vegetables.
Divide the quinoa mixture into bowls, top with the grilled tofu and seitan, and finish with the zesty yogurt drizzle.