I top this veggie grain bowl with baked tofu, save time by buying flavored baked tofu. You can skip the tofu altogether if you are serving this as a side to a larger meal.
Looking for more tofu inspiration? See the recipes that made Jamie’s Top Tofu Hit-List.
Spring Power Bowl
Servings
4 Servings
Ingredients
- 4 tablespoons soy sauce
- Juice of one orange
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, minced
- pinch crushed red pepper flakes
- 1 teaspoon Italian seasoning
- 1 12-ounce package extra-firm tofu, cut into bite size pieces
- 2 cups cooked quinoa
- 1 1/2 cups cooked black lentils
- 1 small red onion finely chopped
- ½ cup fresh finely chopped parsley
- ½ cup fresh finely chopped cilantro
- ¼ cup fresh finely chopped mint
- 1 cup broccoli florets blanched or frozen
- ½ cup frozen peas defrosted
- 2 tablespoons extra virgin olive oil such as Colavita
- 1 tablespoon pure maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- pinch salt to taste
Instructions
Baked tofu
- Whisk together evoo, soy sauce, orange juice, garlic, red pepper flakes, and Italian seasoning in a medium bowl. Add tofu and toss well. Allow to marinate at least 20 minutes or even overnight if you have time.
- Preheat oven to 400. Bake tofu for about 20 minutes tossing half way through until firm and crispy.
Salad
- In a large bowl combine quinoa, lentils, red onion, parsley, cilantro, mint, broccoli, and peas.
- Add evoo, maple syrup, lemon juice, Dijon, and salt.
- Toss everything well, adjust for taste, top with baked tofu and serve.
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