Baked tofu changed my life about a year ago. I used to not be a fan of tofu (the flavor that is). Then I realized, I didn’t know how to prepare it. Now I get it, and it’s dayum good. Here is the recipe that shifted my perspective and had my taste buds yelling for more. And let’s not forget how much protein this stuff is packed with…
1 package of firm tofu
1 pound cherry tomatoes
½ green and ½ yellow bell pepper
1 cup cooked quinoa
¼ cup chopped parsley
¼ cup chopped green onion
1 roughly chopped sweet potato, baked
6 cups spring mix
Optional: sunflower/ pumpkin/ hemp seeds, avocado, sprouts, nutritional yeast, etc.
Slice tofu into 3 layers and cut into 1 ½ inch squares. Marinate it for minimum 30 minutes (or more), each side, in 1 tablespoon olive oil, 2 tablespoons Tamari, a few shakes of the following seasonings: curry powder, cayenne, paprika, cumin, onion, garlic, turmeric, pink salt, pepper. Place in a glass cookware in oven on 375F, let bake 15-20 mins on each side. Remove and let cool.
In the meantime, place tomatoes, bell peppers, quinoa, parsley, green onion, baked sweet potato, on top of greens. Place tofu and additional toppings over salad. Serves 4.