6 1/8 ops Tofu (extra-firm, pressed and cut into 1-cm cubes)
3 cups Broccoli (cut into florets)
1/2 cup Red Onion (chopped)
1 1/2 tsps Extra Virgin Olive Oil
2 tsps Greek Seasoning
3 tbsps Lemon Juice (divided)
1/2 cup Quinoa
2 tbsps Feta Cheese (crumbled)
Preheat the oven to 375oF (190oC) and line a baking sheet with parchment paper.
To a large mixing bowl add the tofu, broccoli, and onion. Season with oil, greek seasoning, and half of the lemon juice and mix well.
Transfer the seasoned tofu and veggies to the baking sheet and arrange in an even layer. Bake for 30 minutes stirring halfway through or until the broccoli is tender and the tofu has browned.
Meanwhile, cook the quinoa according to the package directions. Transfer the cooked quinoa to a bowl and let it cool slightly.
Add the roasted tofu and broccoli to the quinoa along with the remaining lemon juice and stir to combine. Top with feta, serve and enjoy!
Leftovers: Refrigerate in an airtight container for up to four days. Enjoy cold or reheated.
Serving size: One serving is approximately two cups of salad.
More flavor: Season with sea salt and additional lemon juice. Add chopped olives, fresh parsley, and/or sundried tomatoes.
Make it vegan: Omit the feta or use dairy-free feta instead.
No broccoli: Use cauliflower or Brussels sprouts instead.
No greek seasoning: Use a combination of dried herbs and spices instead.
Total time: 35 minutes
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