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

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

14 oz, pressed and cubed extra firm tofu
3 tbsp lemon juice
2 tbsp olive oil
1 tsp dried oregano
1 tsp garlic powder
3/4 tsp salt
1/2 tsp black pepper
1 cup, rinsed quinoa
2 cups water
1.5 cups, halved cherry tomatoes
2 tbsp, chopped (for garnish) fresh basil

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 400°F and line a baking sheet with parchment paper.
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.
Step 3: Add 14 oz pressed and cubed extra firm tofu to the marinade and toss gently to coat all pieces.
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.
Step 5: Bake for 25-30 minutes, flipping tofu halfway through, until tofu edges are golden and tomatoes are soft and slightly caramelized.
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.
Step 7: Serve tofu and roasted tomatoes over the quinoa, garnished with 2 tbsp chopped fresh basil.