Description
Tofu steaks glazed with a rosemary balsamic reduction in just 30 minutes. Serve with asparagus and quinoa for a plant-based dinner!
Ingredients
- 1 16 oz. package extra firm tofu
- drizzle of avocado oil spray (optional)
- 1 bunch of asparagus
- ¼ tsp garlic powder
- 3 TSBP balsamic vinegar
- 1 TBSP lemon juice
- 2 sprigs rosemary
- 2 tsp maple syrup
- 1 ½ cups cooked quinoa
For serving
- 2 TBSP pomegranate seeds
- hemp hearts
Instructions
- Preheat the oven to 400°F and line a pan with parchment paper. Rinse the tofu block, pat it dry, and then slice it into 6-8 rectangles. Bake the tofu slabs for 15-20 minutes, or until it’s lightly browned.
- Warm a skillet over medium heat with a little bit of optional avocado oil spray. Add the garlic powder, balsamic vinegar, lemon juice, maple syrup, and rosemary and bring the mixture to a low boil. Reduce the heat to medium low and simmer it for 8-10 minutes.
- Brush the baked tofu with the simmered sauce.
- Prepare the asparagus by steaming it in a pan on the stovetop for 3-4 minutes, or until it’s vibrant green and fork tender.
- To assemble, add ½ cup quinoa to a plate and top it with glazed tofu and steamed asparagus. Serve it immediately with pomegranate seeds and hemp hearts.
- Store leftovers in an airtight container for 3-5 days and reheat before serving.
Notes
Recipe adapted from Tone It Up
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Entree
- Method: Stovetop, Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free