YOUR SOLIN GENERATED RECIPE
Mediterranean Tofu with Quinoa and Roasted Vegetables
Pan-seared tofu crusted in savory herbs and nutritional yeast, served over a vibrant bed of quinoa and chickpeas with crisp pan-roasted vegetables.
INGREDIENTS
12 oz extra firm tofu
3 tbsp nutritional yeast
0.5 tsp dried oregano
0.25 tsp garlic powder
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp extra virgin olive oil
0.5 cup zucchini
0.25 cup red bell pepper
0.5 cup canned chickpeas
0.5 cup cooked quinoa
1 cup fresh spinach
1 tbsp lemon juice
PREPARATION
Drain the extra firm tofu and press it between paper towels for 5 minutes to remove excess moisture, then cut into 1-inch cubes.
In a medium bowl, toss the tofu cubes with nutritional yeast, dried oregano, garlic powder, sea salt, and black pepper until evenly coated.
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
Add the diced zucchini and red bell pepper to the skillet, searing for 3-4 minutes until they are tender and slightly charred.
Push the vegetables to the side of the pan and add the tofu cubes, cooking for 5-6 minutes while turning occasionally until the edges are golden and crispy.
Stir in the canned chickpeas and cooked quinoa, tossing everything together for 2 minutes to ensure the meal is heated through.
Remove the skillet from the heat, fold in the fresh spinach until it just begins to wilt, and finish with a bright drizzle of lemon juice before serving.