Herb-Baked Tofu with Quinoa, Spinach, and Tomatoes

Instructions

1. 1

   Marinate the Tofu

   • In a bowl, combine yogurt, 1 tbsp olive oil, ginger-garlic paste, chopped coriander, mint, garam masala, turmeric, red chili powder, and 1/2 tsp salt.
   • Mix well to create a smooth marinade.
   • Add the pressed tofu cubes and gently toss to coat them evenly.
   • Let it marinate for at least 15-20 minutes.
2. 2

   Bake the Tofu

   • Preheat your oven to 200°C (400°F).
   • Arrange the marinated tofu cubes in a single layer on a baking sheet lined with parchment paper.
   • Bake for 20-25 minutes, flipping halfway through, until the tofu is golden brown and firm.
   • The internal temperature should reach 165°F (74°C).
3. 3

   Cook the Quinoa

   • While the tofu is baking, cook the quinoa.
   • In a saucepan, bring 2 cups of water and 1/4 tsp salt to a boil.
   • Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed.
   • Remove from heat and let it stand, covered, for 5 minutes. Fluff with a fork.
4. 4

   Sauté the Vegetables

   • Heat the remaining 2 tbsp of olive oil in a large pan over medium heat.
   • Add the minced garlic and sauté for 30 seconds until fragrant.
   • Add the halved cherry tomatoes and cook for 3-4 minutes until they begin to soften and burst.
   • Add the spinach in batches, stirring until it wilts completely. This will take about 2-3 minutes.
   • Season with the remaining 1/4 tsp salt and black pepper.
5. 5

   Assemble and Serve

   • Add the cooked, fluffed quinoa to the pan with the vegetables and toss to combine.
   • Squeeze in the fresh lemon juice and mix well.
   • Divide the quinoa-vegetable mixture among four bowls.
   • Top each bowl with a portion of the herb-baked tofu and serve immediately.