Crispy Lemon-Herb Baked Tofu with Herbed Quinoa
Golden-brown tofu cubes infused with fresh herbs and lemon, served over fluffy quinoa for a vibrant, protein-packed meal that's ready in 30 minutes. This mediterranean-inspired vegan ready in about 50 minutes pairs extra-firm tofu, olive oil, dried thyme for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 14 oz extra-firm tofu
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- 1 tbsp lemon zest
- 1 cup quinoa
- 2 cups vegetable broth
- 2 tbsp fresh dill
- 1 tbsp lemon juice
Instructions
- Step 1: Press tofu for 15 minutes to remove excess water, then cut into 3/4-inch cubes. In a bowl, toss tofu with 1 tbsp olive oil, thyme, rosemary, garlic powder, and lemon zest until evenly coated.
- Step 2: Arrange tofu cubes on a parchment-lined baking sheet in a single layer. Bake at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and crispy around the edges.
- Step 3: While tofu bakes, cook quinoa: bring 2 cups vegetable broth to a boil, add 1 cup quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
- Step 4: Fluff cooked quinoa with a fork, then stir in fresh dill and 1 tbsp lemon juice until well combined and fragrant.
- Step 5: Serve baked tofu over quinoa, drizzling any pan juices from the baking sheet over the top for extra flavor.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Crispy Lemon-Herb Baked Tofu with Herbed Quinoa take to make?
Total time is about 50 minutes (20 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crispy Lemon-Herb Baked Tofu with Herbed Quinoa?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra-firm tofu from drying out.
Can I substitute ingredients in Crispy Lemon-Herb Baked Tofu with Herbed Quinoa?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crispy Lemon-Herb Baked Tofu with Herbed Quinoa for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Crispy Lemon-Herb Baked Tofu with Herbed Quinoa?
Mediterranean vegan like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
