Baked Turmeric Tofu with Quinoa and Roasted Vegetables

Introduction:

Brighten up your meal with this vibrant and nourishing Baked Turmeric Tofu with Quinoa and Roasted Vegetables. The tofu is coated in a golden, aromatic turmeric seasoning and baked to crispy perfection. Paired with fluffy quinoa and a colorful assortment of roasted vegetables, this dish is a celebration of health and flavor. It’s a balanced, plant-based meal that’s both satisfying and easy to prepare, making it a perfect choice for a wholesome lunch or dinner.

Ingredients:

For the Baked Turmeric Tofu:

• 1 block (14 oz) firm or extra-firm tofu, drained and pressed
• 2 tbsp olive oil
• 1 tbsp ground turmeric
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• Salt and pepper to taste

For the Quinoa:

• 1 cup quinoa
• 2 cups water or vegetable broth
• 1/2 tsp salt

For the Roasted Vegetables:

• 1 cup bell peppers, chopped
• 1 cup zucchini, sliced
• 1 cup cherry tomatoes
• 1 cup red onion, chopped
• 2 tbsp olive oil
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• Salt and pepper to taste

Instructions:

1. Prepare the Tofu:
   • Preheat your oven to 400°F (200°C).
   • Cut the pressed tofu into cubes or slices.
   • In a large bowl, toss the tofu with olive oil, turmeric, garlic powder, onion powder, paprika, ground cumin, salt, and pepper until evenly coated.
   • Spread the tofu on a baking sheet lined with parchment paper.
   • Bake for 25-30 minutes, flipping halfway through, until the tofu is golden brown and crispy.
2. Cook the Quinoa:
   • Rinse the quinoa under cold water.
   • In a medium saucepan, bring the water or vegetable broth to a boil.
   • Add the quinoa and salt, then reduce heat to low.
   • Cover and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
   • Fluff with a fork before serving.
3. Roast the Vegetables:
   • While the tofu is baking, toss the bell peppers, zucchini, cherry tomatoes, and red onion with olive oil, dried oregano, dried basil, salt, and pepper.
   • Spread the vegetables on a baking sheet.
   • Roast in the oven for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
4. Assemble and Serve:
   • Divide the cooked quinoa among serving plates.
   • Top with the baked turmeric tofu and roasted vegetables.
   • Serve warm and enjoy!

Preparing Time:

• Prep Time: 15 minutes (including tofu marinating)
• Cook Time: 30 minutes (overlapping cooking times for tofu, quinoa, and vegetables)

Cooking Time:

• Tofu: 25-30 minutes
• Quinoa: 15 minutes
• Vegetables: 20-25 minutes

Serving:

• Serves 4

Notes:

• For a more intense flavor, marinate the tofu in the spice mixture for 30 minutes before baking.
• Feel free to mix and match the vegetables based on what’s in season or your personal preferences.
• This dish stores well in the refrigerator and makes for a great meal prep option.