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Roasted vegetable and tofu skewers with a side of quinoa
Garnish with fresh parsley or cilantro for a burst of flavor.
Drizzle with a squeeze of lemon juice for added freshness.
1 block extra-firm tofu, cubed
1 zucchini, sliced
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, cut into wedges
1 cup cherry tomatoes
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon smoked paprika
Salt and pepper to taste
Wooden skewers, soaked in water
For the Quinoa:
1 cup quinoa
2 cups water or vegetable broth
Salt to taste
Preheat your oven to 400°F (200°C).
In a bowl, combine cubed tofu, sliced zucchini, bell peppers, red onion, and cherry tomatoes.
In a small bowl, mix olive oil, minced garlic, dried oregano, smoked paprika, salt, and pepper. Drizzle this over the vegetables and tofu. Toss until everything is well coated.
Thread the marinated vegetables and tofu onto the soaked skewers.
Place the skewers on a baking sheet lined with parchment paper and roast in the preheated oven for 20-25 minutes or until the vegetables are tender and slightly caramelized.
While the skewers are roasting, rinse quinoa under cold water. Combine quinoa and water (or vegetable broth) in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
Serve the roasted vegetable and tofu skewers over a bed of cooked quinoa.
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