Mediterranean Lemon-Herb Quinoa and Vegetable Medley with Herb-Crusted Baked Tofu Cubes

⏱️ 30m Prep🔥 60m Cook
Primary Dish

Mediterranean Lemon-Herb Quinoa and Vegetable Medley

Ingredients

  • • 200 g Quinoa
  • • 100 g Zucchini diced
  • • 1 tsp Bell Peppers diced
  • • 30 ml Olive oil
  • • 20 ml Lemon juice
  • • 1 tsp Dried Oregano
  • • 0.5 tsp Salt

Cooking Steps

1

Rinse quinoa under cold water.

2

In a pressure cooker, combine quinoa with 400 ml water and a pinch of salt. Cook for 1 whistle.

3

While quinoa cooks, heat olive oil in a pan on the stove.

4

Sauté zucchini and bell peppers until tender-crisp.

5

Toss the cooked quinoa with vegetables, lemon juice, and oregano.

6

Cool completely before packing to maintain dry texture.

The Perfect Pairing

Herb-Crusted Baked Tofu Cubes

Ingredients

  • • 250 g Firm Tofu pressed and cubed
  • • 30 ml Olive oil
  • • 1 tbsp Dried Parsley
  • • 0.5 tsp Garlic powder
  • • 0.5 tsp Salt

Cooking Steps

1

Press the tofu using heavy objects to remove excess moisture.

2

Cut tofu into small, bite-sized cubes.

3

In a bowl, toss tofu with olive oil, parsley, garlic powder, and salt.

4

Pan-sear on the stove over medium heat until golden brown and firm on all sides.

5

Ensure moisture is evaporated for a dry finish.