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Cajun Tofu
with black bean quinoa / lemon yogurt

Active: 35 min Total: 35 min

Cajun seasoning gives tofu big, bold flavor. Serve the tofu over a vegetable-loaded quinoa with creamy lemon yogurt.

Ingredients

Servings:
4
Metric
Cajun Tofu:
  • Tofu, extra firm (vacuum packed preferable) - 16 oz, 1" / 2.5cm cubes
  • Cajun seasoning - 2 tsp
  • Oil, cooking - 1 Tbsp
Lemon Yogurt Sauce:
  • Yogurt, plain or Greek - 1/3 cup
  • Honey - 1/2 tsp
  • Paprika, smoked - 1/2 tsp
  • Lemon zest - 1/2 tsp
Black Bean and Vegetable Quinoa:
  • Quinoa, uncooked - 2/3 cup
  • Stock, any type - 1 1/3 cup
  • Bell peppers - 1/2, chopped
  • Onions, red - 1/2, chopped
  • Zucchini, medium - 1, chopped
  • Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
  • Corn kernels - 1/2 cup
  • Oil, cooking - 1 Tbsp
  • Vinegar, sherry - 1 tsp
  • Lemon juice - 2 tsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Tofu - If tofu is packaged in water, press out liquid first. Slice into 1" / 2.5cm cubes. Toss with Cajun seasoning. (Note: if your Cajun seasoning does not contain salt, add some salt.) (Can be done 1 day ahead)
  2. Make quinoa - Combine quinoa with stock and a pinch of salt in a saucepan. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. Remove from heat when finished to prevent burning / sticking. (Can be done up to 5 days ahead)
  3. Make yogurt sauce - Whisk together yogurt, honey, paprika and lemon zest. (Can be done up to 5 days ahead)
  4. Bell peppers / Onions - Prep as directed and combine. (Can be done up to 5 days ahead)
  5. Zucchini - Prep as directed. (Can be done up to 1 day ahead)
  6. Beans and corn - Combine beans and corn in a colander and run under warm water to rinse beans and defrost corn.

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Make

  1. Heat a large wok or nonstick pan with oil (the portion for the tofu) over medium-high heat. Add tofu and saute until golden brown, 5 to 6 minutes. Set tofu aside and cover with foil to keep warm. Return pan to heat.
  2. To heated pan, add oil (the portion for the quinoa) and then zucchini and vinegar. Saute zucchini until tender, 2 to 3 minutes.
  3. Add bell peppers and onions and continue to saute until onions are tender, ~2 minutes more.
  4. Stir in black beans and corn. Add quinoa and continue cooking until quinoa is warm.
  5. Remove from heat and stir in lemon juice. Season with some salt and pepper.
  6. Serve tofu over quinoa with sauce drizzled over top. Enjoy!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (84)
Gluten-free (7)
Paleo (8)
Vegetarian (10)

36 reviews

Used Penzeys Northwoods Fire Seasoning on the chicken and grilled it on the George Forman. Also used Penzeys Arizona Dreaming in the quinoa. Very quick and delicious! Skipped the yogurt sauce.

By: Sarah
Posted: Oct 27, 2016
Diet: Original
0 Helpful

Used rice instead of quinoa since we had it and sour cream instead of yogurt. Definitely a fave!

By: Michelle
Posted: Oct 27, 2016
Diet: Original
0 Helpful

Added more spices (garlic powder, paprika, chili powder) and it was yummy!

By: Joy
Posted: Oct 27, 2016
Diet: Original
0 Helpful

another winner. Quick, tasty and comfort food to boot.

By: Nancy
Posted: Oct 27, 2016
Diet: Paleo
0 Helpful

Delicious though the quinoa took about twenty minutes to cook, not 8-10.

By: Vickie
Posted: Oct 27, 2016
Diet: Original
0 Helpful

LOVED the vegetable quinoa! Chicken was good but a bit boring. Next time I'll use sweet paprika instead of smoked paprika... The smokey flavor just didn't go with the rest of the meal.

By: Chris
Posted: Oct 27, 2016
Diet: Original
0 Helpful