Slow-Roasted Lemon Herb Tofu

Ingredients

• 1 block extra firm tofu
• 0.25 cup lemon juice
• 1 tsp lemon zest
• 3 tbsp extra virgin olive oil
• 1 tsp oregano
• 1 tsp dried thyme
• 3 cloves garlic
• 1 tsp salt
• 0.5 tsp black pepper
• 1 cup quinoa
• 2 cups herb broth
• 2 cups broccoli florets
• 1 cup cherry tomatoes
• 0.5 medium red onion
• 1 medium zucchini
• 1 can chickpea
• 2 tbsp parsley

Instructions

1. 1Whisk together lemon juice, lemon zest, 2 tbsp olive oil, oregano, thyme, minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper in a bowl. Add pressed tofu cubes and toss to coat. Marinate the tofu in this mixture for at least 20 minutes.
2. 2Combine quinoa and herb broth in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until all liquid is absorbed and quinoa is fluffy.
3. 3Preheat oven to 400°F (200°C). On a large baking sheet, combine broccoli florets, cherry tomatoes, red onion, zucchini, and rinsed chickpeas. Drizzle with the remaining 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper, then toss to coat evenly.
4. 4Spread the marinated tofu and the seasoned vegetables and chickpeas in a single layer on the baking sheet(s).
5. 5Roast for 25-30 minutes, flipping all ingredients halfway through, until the tofu is golden and the vegetables are tender.
6. 6Serve the roasted tofu and vegetables immediately over the cooked quinoa, garnished with fresh chopped parsley.