Name: Baked Tofu and Broccoli with Quinoa and Lemon Tahini Drizzle
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180g Super Firm Tofu, cubed; 150g Broccoli Florets; 40g Cooked Quinoa; 2 tbsp Nutritional Yeast; 1 tsp Tahini; 1 tbsp Lemon Juice; Garlic powder and sea salt to taste

Nutrition

Per serving

407 calories

Protein: 38g; 35% of calories
Carbs: 27g; 25% of calories
Fat: 19g; 39% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Pat the tofu cubes dry with a towel and place them in a bowl with the broccoli florets.
Toss the tofu and broccoli with nutritional yeast, garlic powder, and a pinch of sea salt until evenly coated.
Spread the mixture onto the baking sheet in a single layer and bake for 20-25 minutes, tossing halfway through, until the tofu is golden and broccoli is slightly charred.
While the tray bakes, whisk together the tahini and lemon juice in a small bowl, adding a teaspoon of warm water if needed to reach a drizzling consistency.
Place the warm cooked quinoa in a bowl and top with the baked tofu and broccoli.
Drizzle the lemon tahini sauce over the top and serve immediately.

Nutrition

Ingredients

Instructions

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