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Baked Tofu with Green Pea Puree + Fresh Vegetable Salad

40 min Vegan (Plant diet) Dinner Dairy freeGluten freeLactose free
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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