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Active: 30 min Total: 35 min
Dependency
Cuisines

Ingredients

Metric
Servings:
4
Quinoa (1 1/2 cups):
  • Quinoa - 1 1/2 cups , uncooked
Baked Sesame-Soy Chicken Breasts:
  • Homemade sesame-soy vinaigrette - 2 Tbsp ((ingredients listed separately))
  • Tofu, extra-firm (vacuum-packed preferable) - 1 1/2 lbs , sliced
  • Broccoli - 1 head , chopped
  • Cooking oil - 2 Tbsp
  • Vegetable broth or water - 1/4 cup
Sesame Soy Vinaigrette:
  • Green onions - 2 stalks , chopped
  • Soy sauce, low-sodium - 2 Tbsp
  • Rice vinegar - 2 Tbsp
  • Toasted sesame oil - 2 tsp
  • Brown sugar - 1 tsp
  • Canola or grapeseed oil - 1/4 cup
  • Hot sauce (opt) - to taste

Prep

  1. Quinoa - {Note: this makes enough for Tuesday's dinner} Combine quinoa with 2x the amount of water (or stock if your prefer) in a saucepan. Add in a generous dash of 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)
  2. Make vinaigrette - Chop green onions. Whisk them with soy sauce, rice vinegar, sesame oil, brown sugar, and oil. If you're into heat, you can also add some hot sauce here. (Can be done up to 5 days ahead)
  3. Tofu - {Note: this makes enough for Tuesday's dinner} Slice into 1/2" (1.25 cm) thick rectangles. (Should be done 1 day ahead)
  4. Broccoli - Chop. (Can be done up to 5 days ahead)

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Make

  1. Preheat oven to 500F (260C) degrees. Line a baking sheet with foil.
  2. Place tofu onto sheet pan. Sprinkle with salt and pepper and then roast for 12 to 15 minutes until the outsides are golden and crispy.
  3. Heat a skillet over medium-high heat. Add in cooking oil and then broccoli to heated oil with a dash of salt. Saute for 2 to 3 minutes.
  4. Add in broth or water and saute until broccoli is tender but still crunchy. Toss in 1/3 of the sauce and cook for another minute. Using the remaining part of the sauce to drizzle over the tofu. Enjoy with quinoa. {Remember to save 1/3 of the tofu and 1/3 of the quinoa for Tuesday}

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