Breaded Tofu With Quinoa And Cabbage Salad Recipe

Step 1: Prepare the Tofu

1. Preheat the oven to 400°F (200°C). 2. Drain and press the tofu to remove excess moisture, then cut it into slices or cubes. 3. In a bowl, combine breadcrumbs, salt, pepper, and any other desired seasonings. 4. Dip the tofu pieces into a batter of your choice (like egg or a vegan alternative), then coat them evenly with the breadcrumb mixture. 5. Place the breaded tofu pieces on a baking sheet lined with parchment paper.

Step 2: Bake the Tofu

1. Bake the tofu in the preheated oven for 20-25 minutes, or until golden brown and crispy, flipping halfway through.

Step 3: Cook the Quinoa

1. While the tofu is baking, rinse 1 cup of quinoa under cold water. 2. In a medium pot, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes, or until the water is absorbed and the quinoa is tender. 3. Fluff the quinoa with a fork and set aside.

Step 4: Prepare the Cabbage Salad

1. Thinly slice half a head of red cabbage and place it in a large bowl. 2. Add shredded carrots, sliced bell peppers, and chopped cilantro to the bowl. 3. In a small bowl, whisk together olive oil, apple cider vinegar, lemon juice, salt, and pepper to make a dressing. 4. Pour the dressing over the vegetables and toss to combine.

Step 5: Serve

1. Serve the baked tofu over a bed of cooked quinoa alongside a generous portion of the cabbage salad. 2. Garnish with fresh herbs or a sprinkle of sesame seeds, if desired. Enjoy your meal!