Seared Teriyaki Tofu with Roasted Broccoli and Quinoa

Ingredients

• 16 oz extra-firm tofu, cubed
• 4 cups broccoli florets, fresh or frozen
• 1.5 cups quinoa, dry
• 1/4 cup low-sodium soy sauce
• 2 tbsp maple syrup
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp ginger, grated
• 1 tsp sesame oil
• 1/4 tsp salt
• 1/8 tsp black pepper

Instructions

1. 1

   1. Preheat oven to 400°F. Toss the broccoli florets with 1 tsp of sesame oil and a pinch of salt and pepper. Spread on a baking sheet and roast for 18-22 minutes, until tender and lightly charred.

2. 2

   2. Cook the quinoa according to package instructions. Fluff with a fork and set aside.