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Roasted Lemon Tofu with Spinach Artichoke Quinoa

A delicious fresh lemon explosion, fresh and healthy yet comforting. Lemon and garlicky roasted tofu paired with spinach artichoke quinoa, reminiscent of an old-time favorite dip, creates the perfect savory balance.
Course Main Course
Cuisine Vegan
Keyword lemon tofu, quinoa, spinach artichoke, tofu, vegan
Servings 4 people

Ingredients

For the lemon tofu:

  • 1 brick of firm tofu, pressed
  • 2 cloves garlic, minced
  • 1 T yellow mustard
  • 1/4 c lemon juice
  • 1 T oregano
  • 3 T olive oil
  • 1/4 tsp salt
  • 1/2 lemon, thinly sliced

For the spinach artichoke quinoa:

  • Ingredients:
  • 1 c quinoa
  • 2 c water
  • 1 15 oz can quartered artichokes, drained and chopped
  • 1 9 oz package frozen spinach thawed and pressed to remove water (simply place in a strainer and push out water)
  • 1 clove garlic, minced
  • 2 T lemon juice
  • 1 T olive oil
  • 2 T nutritional yeast
  • dash of salt

Instructions

For the roasted lemon tofu:

  • Start by marinating the pressed tofu. Whisk together garlic, mustard, lemon juice, oregano, and salt in a small mixing glass.
  • Cut the brick of tofu in half width-wise, then in half again, so you have four slabs. To allow the marinade to fully penetrate, score the the tofu. Cut two shallow x’s into each slab, careful not to cut all the way through. (Skip this step if you’re unsure.)
  • Place the tofu in a shallow dish and pour the marinade over, ensuring all pieces are well coated. Let sit for one hour.
  • Preheat oven to 375 degrees once there is about 10 minutes of marinating left.
  • Place tofu slabs on a silicon lined or greased baking sheet. Save the extra marinade. Bake for 15 minutes, then flip. Add 1/2 T of the leftover marinade to each slab, then top with one lemon slice. Return to the oven and bake for 20 more minutes.

For the spinach artichoke quinoa:

  • Once the tofu is in the oven, cook quinoa according to package instructions. (Add 1 cup quinoa with 2 cups of water to a sauce pan. Bring to a boil, then cover and simmer for 15 minutes. Turn off the heat and fluff.)
  • Meanwhile, heat 1 tablespoon of olive in a skillet over medium-high heat. Add garlic and cook for 1-2 minutes, until fragrant. Add artichokes and spinach, heating through.
  • Once quinoa is ready, add the vegetable mixture, lemon juice, nutritional yeast, and salt. Mix until well combined. Set aside.

To serve:

  • Remove tofu from oven. Divide spinach artichoke quinoa onto each plate, then top with a tofu slab. Squeeze the roasted lemon for extra flavor. Enjoy!

Notes

*Recipe inspired by Erin Ireland and Little Cooking Tips Greek Garlic Roasted Lemon Potatoes recipe.