BAKED BALSAMIC TOFU OVER MIXED GREENS

SERVES 4 PORTIONS

14 oz. (395 g) extra-firm tofu, drained and pressed (Save the container.)

1/4 cup (60 ml) balsamic vinegar

2 tbsp. (30 ml) water

1 tbsp. (15 ml) olive oil

1 tbsp. (15 g) tomato paste

2 tsp. (10 ml) Dijon mustard

1/2 tsp. dried basil

1/2 tsp. salt

1/4 tsp. black pepper

2 2/3 cups (635 ml) vegetable broth

1 1/3 cups (250 g) white quinoa

4 cups (160 g) mixed greens

1 cup (100 g) shredded carrots

NUTRITIONAL VALUES

Calories: 520kcal
Fat: 14.1g (1.8g S.Fat)
Carbs: 70.5g
Protein: 27.1g
Sugar: 8.6g
Sodium: 926mg

METHOD

Whisk together the balsamic vinegar, water, olive oil, tomato paste, mustard, basil, salt, and pepper in the empty tofu container. Place the tofu block in the tofu container with the marinade and cut it into 8 equal rectangles. Refrigerate for 4 to 8 hours to allow the flavours to meld.

Preheat the oven to 400oF (200oC, or gas mark 6) and prepare a baking sheet with parchment paper. Place the tofu pieces on the parchment paper and drizzle with the remaining marinade. Bake for 15 minutes, then flip over and bake for another 15 minutes.

While the tofu bakes, combine the vegetable broth and quinoa in a medium-sized saucepan, cover, and heat to a simmer over medium heat. Reduce the heat to medium- low and cook for 18 to 20 minutes before fluffing with a spoon or fork.

After both have finished cooking, divide the mixed greens and carrots, along with the quinoa and tofu, among four bowls or containers. Serve the tofu while it is still warm or chill the dish and eat it cold.

RECIPE NOTES

Don't worry if you've never pressed tofu before; it's simple! Wrap your tofu in a clean kitchen towel or several layers of paper towels, place it on a flat plate, and place a cutting board on top. Place heavy, stable items, such as cookbooks, on the cutting board and set aside for 20 to 30 minutes to allow some of the liquid to drain. You can also buy a tofu press online to make things easier!