Description
Crispy baked tofu tossed in vibrant pesto, nestled in a bed of fluffy quinoa with marinated artichokes, juicy tomatoes, and cool cucumber. Topped with creamy hummus for a satisfying and healthy meal.
Ingredients
Units
Scale
- 14 oz (397 g) extra firm tofu
- garlic salt to taste
- 1 1/2 cups (355 ml) uncooked quinoa
- 1/2 cup (118 ml) marinated artichokes in olive oil
- 1/2 cup (118 ml) cucumber slices
- 3/4 cup (177 ml) cherry tomatoes
- 4 tbsp hummus
Instructions
- Preheat oven to 375°F (190°C) 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 garlic salt and lay in a single layer on the prepared sheet.
- Bake for 20-25 minutes, flipping halfway, until tofu is golden brown and crisp.
- Prepare the quinoa according to package directions.
- Rinse and slice the cucumber and cherry tomatoes.
- Combine all pesto ingredients in a food processor and pulse until smooth and creamy.
- Transfer the baked tofu to a medium bowl and add the pesto. Toss until evenly coated.
- 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.
Notes
- For crispier tofu, increase baking time by 5-10 minutes or broil for the last 2-3 minutes.
- Substitute your favorite pesto recipe or store-bought pesto for the homemade version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 50
- Fiber: 10
- Protein: 20
- Cholesterol: 0 mg