Ingredients
Scale
*for the vegan pesto*
- click the link above for the recipe
*for the bowl*
- 14 oz extra firm tofu
- garlic salt to taste
- 1½ cups uncooked quinoa
- ½ cup marinated artichokes in olive oil
- ½ cup cucumber slices
- 3/4 cup cherry tomatoes
- 4 tbsp hummus
Instructions
- First, prepare the tofu. Preheat oven to 375F and line a baking sheet with a silicone mat or parchment paper.
- Press all excess water from tofu and cut into ½ inch cubes. Toss with the garlic salt and lay in a single layer on your prepared sheet.
- Bake for 20-25 minutes, flipping halfway, until tofu is golden brown on the outside and crisp.
- While the tofu bakes, prepare the quinoa according to package directions.
- Rinse and slice the cucumber and cherry tomatoes and set aside.
- To prepare the pesto, combine all pesto ingredients in a food processor, and pulse until smooth and creamy.
- When tofu is ready, transfer to a medium bowl and add in the pesto. Toss until all pieces are evenly coated.
- To make the bowls, divide the quinoa into 4 dishes. Top with equal amounts of artichokes, tomatoes, and cucumber. Divide the tofu among the bowls, and top each with a large spoonful of hummus. Serve immediately!
- Category: Main