Baked Sesame Soy Tofuwith broccoli / carrots / quinoa
This simple and flavorful sesame soy vinaigrette adds a wow factor to baked tofu. Served with sauteed broccoli and carrots over quinoa, this is an easy weeknight dinner you can feel good about! Featured in 2013, we updated the recipe to include carrots.
- Quinoa, uncooked - 3/4 cup
- Stock, any type - 1 1/2 cups
- Broccoli - 10 oz, chopped
- Carrots - 8 oz, sliced
- Tofu, extra-firm - 16 oz, 1/2" / 1.3 cm rectangles
- Foil - for baking
- Oil, cooking - 1 Tbsp
- Hot sauce (opt) - for serving
- Soy sauce, low-sodium - 2 Tbsp
- Vinegar, rice - 2 Tbsp
- Oil, toasted sesame - 2 tsp
- Brown sugar - 1 tsp
- Oil, cooking - 1/4 cup
- Make vinaigrette - Whisk together soy sauce, rice vinegar, sesame oil, brown sugar, and cooking oil (portion for vinaigrette). Add some hot sauce if you’d like a bit of spice. (Can be done up to 5 days ahead)
- Quinoa - (Skip if quinoa was made ahead for Tuesday.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)
- Broccoli / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)
- Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick rectangles. Pour 1/3 of vinaigrette over tofu and marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)
- Heat oven to 500F / 260C degrees. Line a sheet pan with foil.
- Remove tofu from marinade and place in a single layer on sheet pan. Season with some salt and pepper and then roast for 12 to 15 minutes until the outsides are golden and crispy.
- Heat a skillet over medium-high heat. Add in cooking oil (portion for tofu) and then broccoli and carrots to heated oil with some salt. Saute for 2 to 3 minutes.
- Add in 1/3 of the vinaigrette and cover with a lid. Steam vegetables, covered, until tender, ~3 minutes.
- If quinoa was made ahead, reheat in the microwave.
- Serve tofu and vegetables over quinoa. Drizzle remaining 1/3 of vinaigrette over top. Add some hot sauce if you’d like. Enjoy!
This meal has 35 reviews
Meh. Tried to make this better by roasting the veggies and finishing the dish with lime, but that only got it as far as meh.
Good. I agree the chicken took longer in the oven (depending on thickness). Overall, a decent meal that I would make again.
It was good but not great. Again, we recommend making extra quinoa because it simply wasn't enough. The flavors also could have been stronger. We enjoyed it, and it was super quick which was a plus, but don't expect it to be amazing.
The flavors are light, but with the veg, they come out better. It's tasty, but not overwhelming. The best part is that it comes together exactly on the timing as it is supposed to. When I make it again, I'll probably try to reduce the amount of cooking oil in the vinaigrette and add a little more to the chicken marinade to give it a bit more of a kick - some garlic, some coconut aminos, maybe some citrus.
We really liked this recipe. I didn't quite read the directions exactly, so rather than splitting up the vinaigrette into three parts I put all the chicken in it...then realized I needed some for the veggies, so I just took all the ingredients and put a little in with the veggies to steam. I didn't bother making more to drizzle and didn't feel like it was needed while we were eating. I thought it had really good flavor and will definitely make this one again.
I just made the chicken part if this recipe. I'm not a big fan of quinoa so I had the chicken with a side of gnocchi. It definitely needed more time in the oven even with pan searing. I had even pan seared it longer. Definitely a good 15 minutes. It was juicy. It wasn't super flavorful but it wasn't too bad. I used the entire amount of the vinaigrette marinade for the chicken so you might want to make more.