Oven-Baked Lemon Herb Tofu with Quinoa and Roasted Cherry Tomatoes

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp oven-baked tofu marinated in lemon and herbs served on a bed of fluffy quinoa and sweet roasted cherry tomatoes. This healthy bowl recipe (vegan, gluten free), ready in about 45 minutes, pairs extra firm tofu, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 15 min Cook: 30 min Serves 4 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper.
  2. Step 2: In a bowl, whisk together 3 tbsp lemon juice, 2 tbsp olive oil, 1 tsp dried oregano, 1 tsp garlic powder, 3/4 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Add 14 oz pressed and cubed extra firm tofu to the marinade and toss gently to coat all pieces.
  4. Step 4: Spread tofu cubes evenly on the prepared baking sheet. On the same sheet, scatter 1.5 cups halved cherry tomatoes around the tofu.
  5. Step 5: Bake for 25-30 minutes, flipping tofu halfway through, until tofu edges are golden and tomatoes are soft and slightly caramelized.
  6. Step 6: While tofu bakes, bring 2 cups water to a boil in a medium saucepan, add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  7. Step 7: Serve tofu and roasted tomatoes over the quinoa, garnished with 2 tbsp chopped fresh basil.

Frequently asked questions

How long does Oven-Baked Lemon Herb Tofu with Quinoa and Roasted Cherry Tomatoes take to make?

Total time is about 45 minutes (15 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 Oven-Baked Lemon Herb Tofu with Quinoa and Roasted Cherry Tomatoes?

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 Oven-Baked Lemon Herb Tofu with Quinoa and Roasted Cherry Tomatoes?

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 Oven-Baked Lemon Herb Tofu with Quinoa and Roasted Cherry Tomatoes 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.

Is Oven-Baked Lemon Herb Tofu with Quinoa and Roasted Cherry Tomatoes vegan?

Yes — this recipe is tagged vegan, gluten free, vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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