Ingredients

Marinated Tofu

• 1 block of extra firm tofu (15.5 or 14 oz pack)
• 1/2 tsp olive oil
• 2 tbsp water
• 1/2 tsp cinnamon
• 1/2 tsp ground coriander
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp paprika
• 1/4 tsp sea salt

Quinoa Tabbouleh

• 1/2 cup uncooked quinoa
• 1 cup water
• 1/4 red onion
• 10 cherry tomatoes
• 1/2 cup parsley
• 1 tsp lemon juice
• Sea salt (to taste)
• Black pepper (to taste)

Protein Hummus (for serving, optional)

• 1 tsp olive oil
• 2 tsp lemon juice
• 1/2 block (7 oz) tofu
• 1 can chickpeas
• 2 cloves of garlic
• 1 tbsp tahini
• 2 tsp paprika
• 1 tsp salt
• Black pepper

Creamy Garlic Dressing

• 4 tbsp vegan yogurt (I like Harmless Harvest)
• 1 garlic clove, minced
• 1 tbsp lemon juice
• Pinch of salt

Muhammara (for serving, optional)

Instructions

1. Pre-heat oven to 400° F.
2. Prepare the tofu: Drain the tofu and press using a tofu press or by wrapping in a tea towel or paper towels and placing a heavy object (such as a frying pan or stack of plates) on top of the tofu for at least 10 minutes. Note: I use this EZ tofu press.
3. Prepare the marinade: While the tofu is pressing, mix together 1/2 tsp olive oil, 2 tbsp water, 1 tsp garlic powder, 1.5 tsp coriander, 1 tsp cumin, 1 tsp paprika,
4. Baste the tofu: Slice tofu into thin strips. Note: you can also peel it to get it extra thin, but I find cutting it easier. Baste both sides of each strip of tofu with the marinade.
5. Bake the tofu: Line a large rimmed baking sheet with parchment paper or foil and olive oil to keep the tofu from sticking. Place tofu strips on baking sheet and arrange in one even layer. Bake for 30-40 minutes or until tofu is golden brown. Flip tofu strips halfway through.
6. Cook the quinoa: Add 1/2 cup quinoa, 1 cup water, and a dash of salt in a medium pot. Bring to a boil, cover, reduce to low heat, and simmer for 15 minutes. Once  liquid is absorbed and the little ‘tail’ of the quinoa has sprouted out, remove from heat and fluff with a fork.
7. Prepare the veggies: Dice red onion. Slice cherry tomatoes in half. Chop parlsey.
8. Finish the quinoa tabbouleh: Once the quinoa is finished cooking, mix in red onion, sliced cherry tomatoes, parsley, 1 tsp lemon juice, sea salt, and black pepper.
9. Make the protein hummus (optional): Blend 1/2 block of tofu, 1 can chickpeas, 1 tsp olive oil, 2 tsp lemon juice, 2 cloves of garlic, 1 tbsp tahini, 2 tsp paprika, 1 tsp salt, and black pepper to taste in a food processor or blender.
10. Make the dressing: Mix by hand or blend 3 tbsp unsweetened coconut yogurt, 1 minced garlic clove, 1 tbsp lemon juice and a pinch of salt until smooth. Note: I highly recommend a Vitamix blender.
11. Plate:  Divide quinoa tabouleh between bowls or meal prep containers. Note: I use these meal prep containers to prep all my lunches each week. Add tofu. Top with protein hummus and/or muhammara. Drizzle with creamy garlic dressing or store in meal prep containers if eating later. Enjoy or save for later!

*Caloric and nutritional values will vary based on exact ingredients and amounts used. Values above do not include muhammara.

This recipe was adapted from sarahsveganrecipes.