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. This is a classic Cook Smarts meal that we've featured in 2013 and 2018.
Make vinaigrette - Whisk together soy sauce, rice vinegar, sesame oil, brown sugar, and cooking oil (portion for vinaigrette). Add some hot sauce (not on ingredient list) if you’d like a bit of spice. (Can be done up to 5 days ahead)
Quinoa - 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)
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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!