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Grilled Tofu with Orange Vinaigrette
and quinoa / watermelon and feta arugula salad

Active: 30 min Total: 1 hr
This fresh, citrusy meal was first featured in 2017. In the former version we served the salmon and salad with bulgur, but this time we're using quinoa.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Orange Vinaigrette:
  • Shallots - 1 clove , diced
  • Orange juice - 1/4 cup (fresh squeezed or store-bought)
  • Vinegar, red wine - 2 Tbsp
  • Soy sauce, low-sodium - 1 Tbsp
  • Mustard, Dijon - 2 tsp
  • Honey - 2 tsp
  • Oil, olive - 1/4 cup
Grilled Tofu with Quinoa and Orange Vinaigrette:
  • Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm thick slices (vacuum-packed preferable)
  • Quinoa, uncooked - 3/4 cup
  • Stock, any type - 1 1/2 cups
  • Orange Vinaigrette (ingredients listed separately) - ~1/3 cup
Watermelon and Feta Arugula Salad:
  • Watermelon, seedless - 10 oz , cubed
  • Mint, fresh - 1 Tbsp , finely chopped
  • Orange Vinaigrette (ingredients listed separately) - ~1/3 cup
  • Arugula - 5 oz
  • Cheese, feta (opt) - 3 oz , crumbled

Nutrition Facts

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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first. Slice into 1/2" / 1.3 cm thick slices. (Can be done 1 day ahead)
  2. Quinoa - (Double if making Thursday night’s meal.) 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)
  3. Make orange vinaigrette - Dice shallots. Combine with orange juice, vinegar, soy sauce, mustard, and honey. Whisk in olive oil. (Can be done up to 5 days ahead)
  4. Marinate tofu - Place tofu in a baking dish and pour vinaigrette (just the portion for the tofu) over top, turning to coat. Cover baking dish with plastic wrap and marinate for at least 30 minutes and up to 1 day. (Can be done 1 day ahead)
  5. Watermelon / Mint - Prep as directed. Store separately. (Can be done 1 day ahead)

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Make

  1. If cooking on a grill: Heat grill to 500F / 260C degrees. Brush grates with some oil. Place tofu “steaks” on hot oiled grill grates (discard marinade). Flip tofu after 4 to 5 minutes (if you oiled the grates and started them off hot, the tofu should release without sticking). Season tofu with some salt and pepper as it cooks. Continue cooking for another 3 to 5 minutes with the lid closed until tofu is golden brown.
  2. If cooking in the oven: Preheat oven to 425F / 218C degrees. Roast tofu directly in pan with marinade until it is golden brown on top and heated through, 12 to 14 minutes.
  3. Toss remaining orange vinaigrette (portion for the salad) with arugula, watermelon, mint, and crumbled feta.
  4. If you made the quinoa ahead and would like it warm, reheat in the microwave (reserve half if doubled).
  5. Serve tofu over quinoa with salad on the side. Enjoy!

Nutrition Facts

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