Tofu Steaks & Quinoa Casserole

Name: Tofu Steaks and Quinoa Casserole
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Ingredients: 7 ounces extra-firm tofu ((one-half packet) pressed, cut into ½-inch-thick long rectangles); 1 tablespoon cornstarch (or arrowroot starch); Dash of salt; Neutral flavored cooking oil (for pan frying (optional)); Coconut aminos (for deglazing); 1 cup dry quinoa; ½ medium red onion (diced); 2 cups chopped curly kale; ½ cup halved sun-dried tomatoes (preserved in oil); 2 cups vegetable broth; Drizzle of olive oil (optional); Dash of garlic powder; Black pepper (to taste)

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This recipe for Tofu Steaks & Quinoa Casserole is the most delicious way to cook quinoa. Protein-packed, budget-friendly, and an option for oil-free.

Casserole dish with quinoa, red onion, kale, and sun-dried tomatoes cooked in vegetable broth and topped with soy-glazed tofu rectangles. — This quinoa tofu casserole is an impressive-looking, easy-to-make, and very delicious dish.

Quinoa might not appeal to everyone. I get it. But this dish has the potential to change your relationship with quinoa forever. Even self-proclaimed quinoa haters will enjoy this recipe. My three kids are not huge quinoa fans and they asked for seconds. The soy-glazed tofu steaks add a meaty texture and make this dish a substantial meal.

The total cooking time is longer than my average recipe because the casserole needs time to bake. Read a good book or watch your favorite TV show while you wait. The prep and babysitting required to make this dish is so minimal that a little extra cooking time won't hurt!

More Delicious Baked Recipes:

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🥣 Why This Recipe Is Fabulous
📖 How to Make This Recipe
👩🏼‍🌾 Ingredients & Nutrition
👩🏽‍🍳 Made This Recipe?
📖 Recipe
💬 Comments

🥣 Why This Recipe Is Fabulous

It's a balanced dinner. You get protein and healthy fats from the tofu, greens from the kale, and starch and protein from the quinoa.
This recipe is easy to follow, and there's very little prep or cleanup.
The ingredients are budget and pantry-friendly.
The whole family will enjoy this dish, kids included.

📖 How to Make This Recipe

Start by cutting the pressed tofu into long rectangles. Toss with cornstarch and salt, and either pan-fry or bake the rectangles until they are golden and crispy. Add coconut aminos at the end of the cooking process for a rich umami flavor.

Submerge the quinoa and veggies for baking

For the casserole, add dry quinoa, red onion, kale, and sun-dried tomatoes to a 2-quart casserole dish. Submerge with twice as much vegetable broth as quinoa.

Casserole dish with vegetable broth, red onions, kale, and sun-dried tomatoes. — Cooking quinoa in vegetable broth with flavorful ingredients makes it more flavorful and appealing.

Add the tofu steaks

Place the tofu steaks in an even layer on top, and cover with aluminum foil.

Casserole dish with vegetable broth, chopped red onions, curly kale, sun-dried tomatoes, and dry quinoa. — Soy-glazed tofu is rich in umami and adds plant-based protein to this dish.

Bake the casserole

Bake for 30 minutes. Remove the foil and bake for 20 minutes more. It's that easy!

Tofu and quinoa casserole with sun-dried tomatoes, red onions and curly kale. — Soy-glazed tofu and quinoa casserole with sun-dried tomatoes, red onions and curly kale.

This casserole can be made ahead of time and reheated for serving. Cover the cooked casserole and leave it in the refrigerator. For serving, preheat the oven to 375°F. Bake the casserole for about 15 minutes, or until warmed through.

👩🏼‍🌾 Ingredients & Nutrition

Tofu

Tofu is a healthy plant-based source of protein, containing all nine essential amino acids. It’s made from soybeans which are naturally gluten-free and low in calories. Plus, it’s a good source of iron and contains no cholesterol. It’s also rich in heart-healthy isoflavones and good fats.

In addition, it’s very versatile and easy to cook with, readily taking on the flavor of sauces and marinades.

Kale

Kale is veggie superstar for good reason! High in nutrients, and very low in calories, it's among the most nutrient-dense foods on the planet. It offers the benefits of dark leafy greens but with lower oxalate levels. Kale is also a good source of calcium which is sometimes lacking in vegan diets.

Kale holds its texture well in cooking which is why it works so well in this casserole.

Sun-Dried Tomatoes

Sun-dried tomatoes are rich in vitamins, minerals, and antioxidants, particularly lycopene which is a powerful anti-cancer nutrient.

Quinoa

Quinoa is a protein-rich, high-fiber seed. It's naturally gluten-free and a great substitute for rice and other grains.

WHY IS MY QUINOA BITTER?

There is sometimes a bitter flavor associated with quinoa from the saponins. The saponins are in their outer layer and serve as a defense mechanism to the growing plant –they keep predators from eating the seeds. Rinsing quinoa thoroughly before using significantly reduces any bitter flavor. In addition, cooking quinoa in vegetable broth with other flavorful ingredients is a foolproof method for removing any bitterness. That's why this recipe makes the most delicious quinoa.

HOW LONG DOES IT TAKE TO PRESS TOFU?

I recommend using a tofu press. With a press, it takes about 15 minutes. Without a press, and using towels and heavy objects, it will take about 25 minutes. You can also purchase ‘super firm,’ or ‘extra firm sprouted’ tofu, which requires no pressing.

Try these healthy tofu recipes.

👩🏽‍🍳 Made This Recipe?

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