Herby Lemon Tofu Bowl
Serves
4
Prep Time
5 minutes
Cook Time
20 minutes
Ingredients
For the salad:
9.8 oz (280 g) quinoa, cooked, cooled
7 oz (200 g) lentils, cooked
5.2 oz (150 g) cherry tomatoes, chopped
1 cucumber, diced
4 tbsp parsley, chopped
4 tbsp mint, chopped
1 stalk green onion, chopped
3 tbsp lemon juice
2 tsp olive oil
salt, to taste
9.8 oz (280 g) quinoa, cooked, cooled
7 oz (200 g) lentils, cooked
5.2 oz (150 g) cherry tomatoes, chopped
1 cucumber, diced
4 tbsp parsley, chopped
4 tbsp mint, chopped
1 stalk green onion, chopped
3 tbsp lemon juice
2 tsp olive oil
salt, to taste
For the tofu:
1 lb (450 g) extra firm tofu, chopped into cubes
zest of 1 lemon
6 tbsp lemon juice
2 tsp dried thyme
2 tsp baby capers, chopped
2 small cloves garlic, minced
2 tsp olive oil
salt & pepper, to taste
1 lb (450 g) extra firm tofu, chopped into cubes
zest of 1 lemon
6 tbsp lemon juice
2 tsp dried thyme
2 tsp baby capers, chopped
2 small cloves garlic, minced
2 tsp olive oil
salt & pepper, to taste
Nutrition
(Per Serving)
Calories
306
Fats
10 g
Protein
20 g
Carbs
34 g
Instructions
- Preheat the oven to 400°F (200°C).
- Place the tofu cubes into a bowl, add in the remaining ingredients, and set aside to marinate for at least 30 minutes.
- Place the marinated tofu onto a baking sheet and bake for 20 minutes until golden and crispy.
- Mix all the salad ingredients together in a bowl. Serve the baked tofu over a quinoa salad.