Provençal Vegetable Stew with Baked Herb Tofu and Quinoa

Provençal Vegetable Stew with Baked Herb Tofu and Quinoa

Golden baked cubes of seasoned extra-firm tofu served over a rich summer stew of zucchini, bell pepper, and tomatoes, accompanied by fluffy quinoa.

Dietary

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Ingredients

Instructions

  1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
  2. Toss the cubed extra-firm tofu with 1/2 tablespoon of the olive oil, 1 teaspoon of the dried Herbes de Provence, 1/2 teaspoon of the salt, and 1/4 teaspoon of the black pepper; spread on the baking sheet and bake for 25 minutes until lightly crisp and golden.
  3. In a medium saucepan, bring 1 cup of rinsed quinoa and 2 cups of water to a boil with 1/4 teaspoon of the salt. Cover, reduce heat to low, and simmer for 15 minutes until liquid is absorbed, then remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  4. Meanwhile, heat the remaining 1/2 tablespoon of olive oil in a large skillet or Dutch oven over medium heat. Add the yellow onion and garlic, cooking for 4 minutes until softened.
  5. Add the zucchini, red bell pepper, canned diced tomatoes with their juices, remaining 2 teaspoons of Herbes de Provence, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon black pepper. Cover and simmer over medium-low heat for 18 to 20 minutes until the vegetables are tender.
  6. Spoon warm quinoa onto each plate, top generously with the simmered Provençal vegetable stew and baked herb tofu cubes, and garnish with chopped fresh basil.

Notes

Pressing the tofu with paper towels before cubing ensures it roasts with a satisfyingly crisp exterior.

Nutrition (per serving)