Baked tofu with broccoli and quinoa

Ingredients

• tofu: 1 serving, about 180 g
• broccoli: 1-2 cups, about 150 g
• cooked quinoa: 3/4 cup, about 130 g
• olive oil: 1 tbsp, about 10 g
• seeds: 1 tbsp, about 8 g

Instructions

1. Heat the oven to 200 °C. Press the tofu under a weight for 10 minutes: unpressed, it gives up its water in the oven and stays soft instead of crisping.
2. Cut it into cubes, pat them dry and toss them in the oil. Spread them out so the cubes do not touch — where they touch, they steam each other.
3. Bake for 20 minutes, turning them once halfway. The edges should go golden and feel springy.
4. Add the broccoli to the tray for the last 8 minutes: any earlier and it dries out and scorches at the tips of the florets.
5. Build the plate with the quinoa and scatter the seeds. Add soy sauce at the table, not on the tray: in the oven it burns and turns bitter.

Nutrition

Contains: Soy

Swaps

• Tofu can be swapped for chicken/fish 150 g, 2 eggs, or cottage cheese 180 g.
• For a plant-based version: chickpeas or beans 160 g.
• Vegetables can be swapped for any non-starchy vegetables at the same weight.
• If you don't have fresh vegetables, use frozen ones without sauce at the same weight.
• The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.

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