Delicious Baked tofu with a side of quinoa and steamed broccoli

Baked Tofu with Quinoa and Steamed Broccoli

This vegan, low-carb delight combines the rich flavors of baked tofu seasoned with a savory marinade alongside fluffy quinoa and vibrant steamed broccoli. A harmonious blend of textures and tastes, it's a beginner-friendly dish that requires minimal preparation. In under an hour, you get a nutrient-packed meal that boasts 375 kcal and 15g net carbs per serving, making it both healthful and hearty. Perfect for those seeking a tasty balance between health and convenience.
Prep Time20 minutes
Cook Time25 minutes
Course: dinner, lunch, vegan, vegetarian
Cuisine: Asian
Keyword: vegan, vegetarian
Servings: 4
Calories: 375kcal


  • 1 block 14 oz firm tofu, pressed and cubed
  • 1 tablespoon olive oil
  • 2 tablespoons soy sauce or tamari for gluten-free option
  • 1 tablespoon nutritional yeast
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 cup quinoa rinse thoroughly to remove bitter saponin coating
  • 2 cups broccoli florets
  • Salt and pepper to taste


Baked Tofu:

  • Preheat the oven to 400°F (200°C).
  • In a mixing bowl, combine olive oil, soy sauce/tamari, nutritional yeast, lemon juice, garlic powder, and onion powder. Mix well.
  • Toss the tofu cubes in the marinade ensuring all pieces are well-coated.
  • Transfer the tofu cubes onto a baking sheet lined with parchment paper, ensuring they’re spaced apart.
  • Bake for 25 minutes, or until golden brown and slightly crispy on the outside, turning halfway through for even cooking.


  • While the tofu is baking, add quinoa and 2 cups of water to a medium-sized pot.
  • Bring the mixture to a boil, then lower the heat and simmer, covered, for 15 minutes or until the quinoa is cooked through and water is absorbed.
  • Remove from heat and let it sit for 5 minutes, then fluff with a fork. Season with salt and pepper.

Steamed Broccoli:

  • In a pot with a steamer insert, bring 2 inches of water to a boil.
  • Add the broccoli florets to the steamer basket.
  • Cover and steam for about 5 minutes or until the broccoli is vibrant green and tender but still crisp. Season with salt and pepper.

Serve: Plate the baked tofu alongside the quinoa and steamed broccoli. Optional: drizzle with a touch of soy sauce or tamari and a squeeze of fresh lemon for added flavor.

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