Ingredients
Balsamic-Thyme Salmon:
- Tofu, extra-firm (vacuum-packed preferable) - 1 lb , cubed
- Balsamic vinegar - 3 Tbsp
- Brown sugar - 1 Tbsp
- Thyme - 1/2 tsp , dried
- Olive oil - 1 1/2 Tbsp
- Cherry tomatoes - 1/2 pint , halved
- Cooking oil - 1 Tbsp
- Lemon - 1/2 , juice & wedges
Caprese:
- Fresh mozzarella - 8 oz , thinly sliced
- Tomatoes - 1 lb , thinly sliced ((heirloom if you can find them))
- Basil - 1 sprig , torn up
- Balsamic vinegar - 2 Tbsp , finest you own
- Olive oil - 2 Tbsp
Quinoa / Cauliflower "quinoa":
- Quinoa - 2 cups , uncooked
Prep
- Tofu - Press to squeeze out any excess water. Chop into cubes. Combine balsamic, brown sugar, thyme, and oil in a baking dish that can fit tofu. Place tofu in dish and toss until coated in sauce. Cover and refrigerate for 30 minutes and ideally overnight.
- Quinoa - (If making Wednesday's night dinner, double the portions) Combine quinoa with 3 1/2 cups (823 ml) of water (or stock if your prefer). 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.
- For caprese: Mozzarella / Tomatoes - Slice into 1/4" (0.6 cm) thick pieces.
- For tofu: Cherry tomatoes - Halve.
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Make
- Heat a skillet over medium-high heat. Add 1 tbs. (15 ml) cooking oil and then tofu to heated oil (safe marinade) with a sprinkle of salt. Saute until for about 5 to 8 minutes, until tofu is golden. Toss in tomatoes with tofu marinade. Saute for another 3 to 5 minutes until tomatoes are softened. Season to taste with salt and pepper and finish with some fresh lemon juice. (Since you'll have basil for caprese, you can also add a few leaves in here too.)
- Lay out tomatoes and mozzarella. Top with torn up basil leaves. Drizzle with balsamic and oil. Season with salt.
- Enjoy tofu with quinoa and a side of caprese.
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