NUTRITION

SERVINGS

INGREDIENTS

14 oz Extra firm tofu

0.25 cup Cooked quinoa

3 tbsp Nutritional yeast

0.5 tbsp Hemp seeds

0 tbsp Extra virgin olive oil

1 cup Cherry tomatoes

1 cup Baby spinach

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Lemon juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.

• 2

  Press the extra firm tofu for at least 15 minutes to remove excess water, then slice it into 1-inch uniform cubes.

• 3

  In a large mixing bowl, combine the tofu cubes and cherry tomatoes with the olive oil, garlic powder, onion powder, sea salt, and black pepper.

• 4

  Spread the tofu and tomatoes in a single layer on the prepared baking sheet, ensuring they are not overcrowded.

• 5

  Bake for 25 to 30 minutes, tossing halfway through, until the tofu is golden and the tomatoes have blistered and burst.

• 6

  While the tofu bakes, place the cooked quinoa in a large serving bowl and set aside.

• 7

  Remove the baking sheet from the oven and immediately add the baby spinach to the hot tray, tossing lightly until the leaves are just wilted.

• 8

  Transfer the tofu, tomatoes, and spinach into the bowl with the quinoa.

• 9

  Sprinkle the nutritional yeast, hemp seeds, and lemon juice over the mixture.

• 10

  Gently fold all ingredients together until the quinoa is evenly coated and the flavors are well combined, then serve immediately.