Greek-Style Tofu Sheet
This dish is really versatile! You can enjoy the tofu and vegetables in a bowl, or as a wrap with pita bread and tzatziki sauce!
Adapted from Mordu
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For the marinade
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45 ml (3 tbsp) canola oil
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30 ml (2 tbsp) lemon juice
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30 ml (2 tbsp) Kalamata olive brine
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15 ml (1 tbsp) Dijon mustard
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15 ml (1 tbsp) honey
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15 ml (1 tbsp) garlic powder
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15 ml (1 tbsp) dried oregano
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15 ml (1 tbsp) dried dill
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2,5 ml (½ tsp) ground cumin
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2,5 ml (½ tsp) salt
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450 g extra-firm tofu (1 block), cut into cubes
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For the sheet pan
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1 red onion, sliced
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1 bell pepper, cubed
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2 zucchinis, sliced
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½ head of cauliflower, cut into florets
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20 Kalamata olives, pitted
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500 ml (2 cups) Quebec-grown quinoa
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For the quinoa
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750 ml (3 cups) vegetable broth
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500 ml (2 cups) Quebec-grown quinoa
- 1
Preheat the oven to 220 °C (425 °F).
- 2
In a large bowl, mix together the oil, lemon juice, olive brine, Dijon mustard, honey, garlic powder, dried oregano, dried dill, cumin, and salt.
- 3
Add the tofu, veggies, and olives. Toss well.
- 4
Spread out on a baking sheet. Bake for 25 to 30 minutes.
- 5
Meanwhile, bring the vegetable broth to a boil. Add the quinoa, and simmer over low heat for about 15 minutes.
- 6
Serve bowls of quinoa with tofu, warm vegetables, and your choice of toppings.
