Tofu Steaks and Quinoa Casserole

5 from 15 votes

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.

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: Vegan

Servings: people

Calories: 409kcal

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

Preheat the oven to 375°F.
Prepare Tofu: Transfer the tofu rectangles to a large Ziploc bag or reusable container. Add the cornstarch, and salt. Toss the bag until the tofu is fully coated.
Cook Tofu: Add enough oil to cover the base of a large skillet. Heat the oil over medium-high heat. Once the oil is shimmering, add the tofu and cook for about 4 minutes on each side, or until crispy and golden brown. Add coconut aminos to cover the base of the skillet and cook the tofu on both sides until dark brown in color. Set aside. (For oil-free, see notes below.)
Combine: Transfer the quinoa to a 2-quart casserole dish. Add the red onion, kale, sun-dried tomatoes, and vegetable broth. Stir to combine. Use the back of the spoon to press the ingredients down until submerged. Place the tofu rectangles evenly on top without submerging. Cover the dish with aluminum foil.
Bake covered for 30 minutes. Remove the foil and bake for 20 minutes more.

For oil-free: Transfer the tofu to a large baking sheet in a single layer. Bake at 400ºF for 7 minutes before flipping them over. Bake for about 7 minutes more, or until crispy. Drizzle lightly with coconut aminos. Set aside.
The total cooking time is longer than my typical recipes because the casserole needs time to bake.