Seared Ginger-Garlic Tofu with Quinoa and Roasted Vegetables

Ingredients

• 16 oz extra-firm tofu, pressed and cubed
• 1 cup quinoa, dry
• 2 cups broccoli florets
• 2 medium bell peppers, sliced
• 2 medium zucchini, sliced
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 tbsp olive oil

Instructions

1. 1

   Preheat oven to 400°F. Toss the broccoli, bell peppers, and zucchini with 1 tbsp olive oil and season with salt and pepper. Spread on a baking sheet and roast for 20-25 minutes, until vegetables are tender and lightly charred.

2. 2

   While the vegetables are roasting, cook the quinoa according to package instructions.