Vegan Mediterranean Quinoa Bowl with Tofu

Ingredients

• 1 cup Quinoa
• 2 cups Vegetable broth
• about 400 g Extra-firm tofu
• 3 tablespoons Olive oil
• 2 tablespoons Lemon juice
• 0.5 cup Kalamata olives
• 0.5 cup Sun-dried tomatoes
• 1 piece Cucumber
• 0.25 cup Red onion
• 0.25 cup Fresh parsley
• 1 teaspoon Dried oregano
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2Combine the 1 cup of Quinoa and the 2 cups of Vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the broth is absorbed and the quinoa is tender. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
3. 3While the quinoa cooks, prepare the tofu. Press the about 400 g of Extra-firm tofu to remove as much water as possible. Cut the pressed tofu into 2.54 cm cubes. In a medium bowl, toss the tofu cubes with 1 tablespoon of the 3 tablespoons of Olive oil, the 0.5 teaspoon of Salt, and the 0.25 teaspoon of Black pepper until evenly coated.
4. 4Spread the coated tofu cubes in a single layer on a baking sheet. Bake for 25-30 minutes at about 205°C (200°C), or until the tofu is golden brown and crispy on all sides. Flip the tofu halfway through the baking time.
5. 5While the tofu bakes, prepare the vinaigrette. In a large bowl, whisk together the 2 tablespoons of Lemon juice, the remaining 2 tablespoons of the 3 tablespoons of Olive oil, the 1 teaspoon of Dried oregano, and an additional pinch of the 0.5 teaspoon of Salt and 0.25 teaspoon of Black pepper.
6. 6Add the cooked and fluffed 1 cup of Quinoa, the baked tofu, the 0.5 cup of Kalamata olives, the 0.5 cup of Sun-dried tomatoes, the diced 1 piece of Cucumber, and the 0.25 cup of Red onion to the large bowl with the vinaigrette.
7. 7Gently toss all the ingredients in the bowl to combine them well. Chop the 0.25 cup of Fresh parsley and sprinkle it over the top of the bowl as a garnish.
8. 8Serve the Vegan Mediterranean Quinoa Bowl immediately or chill it for later.

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