Herby Lemon Tofu Bowl
This Herby Lemon Tofu Bowl features crispy baked lemon tofu served over a fresh quinoa and lentil salad with cucumber, cherry tomatoes, parsley, and mint. It's a vibrant, protein-rich, plant-based meal perfect for meal prep, lunch, or dinner.
Ingredients
For the salad
- 9.8 oz. (280g) quinoa, cooked, cooled
- 7 oz. (200g) lentils, cooked
- 5.2 oz. (150g) 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. (450g) 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
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.
Nutrition
Serving: 1serveCalories: 306kcalCarbohydrates: 34gProtein: 20gFat: 10gFiber: 9g
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