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
Didn't use quinoa because I forgot and husband is not a fan anyways. Also I couldn't find sesame seeds, but not sure it makes too much of a difference. After reading the reviews I am glad I prepped what I could over the weekend, it made cooking much quicker.
Definitely took about 15 minutes in the oven to cook the chicken all the way through. Flavors we're pretty good though I think some additional seasoning would have improved the overall flavor since it got a bit lost not Iused frozen broccoli to make it a bit quicker and that worked out great!
Used frozen cauliflower rice, thawed and drained, to save prep work. I also added a squeeze of lime juice to it, as my family really enjoys it this way. The flavors were light and simple, but tasteful. I’d give it 3.5 stars, my husband gives it 3. Our baby loved the carrots!
Mine took a little longer than anticipated, but the recipe tasted healthy and balanced. I will definitely make this again.
Nothing special, kinda boring.
This took a little longer than I anticipated and the chicken needed to bake a lot longer. It was very tasty though, and a balanced, protein heavier meal which we like.