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Za'atar Tofu

with Mediterranean Quinoa Pilaf & Romesco Sauce

dinner

Mediterranean Dinner Grain Bowl Hearty Vegetables Tofu Nuts Gluten-Free High-Protein Quick and Easy Chef's Choice Spring Recipes Summer Recipes
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
690
FAT
27g
CARBOHYDRATES
70g
PROTEIN
38g

MAIN INGREDIENTS

  1. 15.5 oz Nasoya® Organic Extra Firm Tofu
  2. ¾ cup quinoa
  3. 2 garlic cloves
  4. 4 oz roasted red peppers
  5. ¼ cup + 2 tbsp almonds
  6. 1 tbsp red wine vinegar
  7. 6 oz broccolini
  8. 2 tbsp za'atar seasoning
  9. ¼ cup golden raisins
  10. 3 tbsp (6 tbsp) olive oil*
  11. 2 tsp (4 tsp) vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: soy, tree nuts
Nutrition

TOOLS

  • Large nonstick skillet
  • Blender or food processor
  • Baking sheet
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the quinoa

Drain the tofu, pat dry with a clean kitchen towel, and cut into cubes. Add the quinoa, 1¼ cups (2½ cups) water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and grains are tender, 12 to 15 minutes.

2
Blend the romesco

Peel the garlic. Drain the roasted red peppers. Add the garlic and roasted red peppers, just ¼ cup (½ cup) of almonds, red wine vinegar, 2 tbsp (4 tbsp) olive oil, 1 tbsp (2 tbsp) water, and a pinch of salt and pepper to a blender or food processor. Blend the romesco sauce on high, scraping down the sides as necessary, until smooth.

3
Roast the broccolini

Set the oven to broil on high. Trim about 1 inch off the broccolini and chop the remainder into bite-size pieces. Place the chopped broccolini on a baking sheet and toss with 2 tsp (4 tsp) vegetable oil and a pinch of salt and pepper. Broil until lightly browned, 3 to 5 minutes.

4
Toast the almonds

Heat a large nonstick skillet over medium heat. Add the remaining almonds and cook until fragrant and toasted, 3 to 4 minutes. Transfer the toasted almonds to a small bowl.

5
Crisp the za’atar tofu

Add za’atar seasoning and a pinch of salt to a plate. Add the cubed tofu, pressing to coat. Return the skillet to medium-high heat with 1 tbsp olive oil. Once hot, add the za’atar tofu and cook until golden and crispy, 3 to 4 minutes per side.

6
Serve

Add the toasted almonds, roasted broccolini, and golden raisins to the cooked quinoa, and stir. Divide the Mediterranean quinoa pilaf between shallow bowls. Top with za’atar tofu and drizzle with romesco sauce. Dig in!