Blog Meal Plan Baked Tofu with Green Pea Puree + Fresh Vegetable Salad Baked Tofu with Green Pea Puree + Fresh Vegetable Salad

Baked Tofu with Green Pea Puree + Fresh Vegetable Salad

40 min Vegan (Plant diet) Dinner Dairy freeGluten freeLactose free
Baked Tofu with Green Pea Puree + Fresh Vegetable Salad
492
Calories
19.8g
Protein
21.5g
Fat
54.5g
Carbs

If you’re allergic to dairy products, substitute soft cheese for lactose-free cheese. If you have allergy to gluten, switch to gluten-free bread. If you suffer from allergy to nuts, try sesame or chia seeds. Learn more about alternative ingredients.

Ingredients:

  • Quinoa - 30 g
  • Spinach - 30 g (1 cup)
  • Olive oil - 5 ml (1 tsp)
  • Lemon juice - 15 ml (1 tbsp)
  • Cucumber - 100 g (1 whole)
  • Tofu - 120 g
  • Avocado - 30 g
  • Radish - 100 g
  • Greens - 15 g (0.5 cup)
  • Green peas - 200 g (1.4 cup)

How to make:

  1. Boil quinoa until tender
  2. Preheat the oven to 350-400 °F
  3. Marinate tofu: coat with salt, pepper, and herbs. Spread on a baking sheet, bake for 10 minutes and put on a plate
  4. Steam green peas or put in boiling water for 5-7 minutes. Transfer to a blender, add avocado, greens and blend until pureed. Add to the tofu
  5. For salad: chop cucumber, radish and put on a bowl. Top with 8-10 spinach leaves, greens and season with lemon juice and olive oil
  6. Serve tofu with salad and cooked quinoa

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