35 minutes
2 servings
Crispy Herb-Crusted Tofu & Zucchini Noodles
Delight in this vibrant dish featuring herb-marinated tofu paired with fresh zucchini noodles and a touch of nutty quinoa, creating a meal rich in plant-based protein and bursting with flavor.
Ingredients
- 4-6 oz firm tofu, drained and pressed
- 2 medium zucchinis, spiralized into noodles
- 1/2 cup cooked quinoa
- 2 tbsp olive oil, divided
- 1 tbsp fresh parsley, chopped
- 1 tbsp fresh basil, chopped
- 1 clove garlic, minced
- 1/2 tsp lemon zest
- 1/4 tsp black pepper
- Salt to taste
- 1 cup cherry tomatoes, halved
- 1/2 lemon, juiced
Instructions
- Preheat oven to 375°F (190°C).
- Press the tofu to remove excess moisture and slice into 1-inch cubes.
- In a small bowl, mix parsley, basil, garlic, lemon zest, black pepper, and a pinch of salt with 1 tbsp of olive oil.
- Toss the tofu in this herb mixture until evenly coated.
- Place the tofu cubes on a baking sheet lined with parchment paper and bake for 20 minutes, flipping halfway through.
- While the tofu bakes, heat the remaining olive oil in a large skillet over medium heat.
- Add the zucchini noodles and cherry tomatoes, sautéing for 3-4 minutes until just tender.
- Mix in the cooked quinoa, sautéing for an additional 2 minutes.
- Squeeze lemon juice over the zucchini noodles and toss well.
- Serve the herb-crusted tofu over the zucchini-quinoa mixture.
Nutritional Information
High protein, plant-based, low carb, rich in vitamins