Sincerely Carolina

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pan-seared lemon tofu with quinoa

by sincerelycaroline


Serves 4

2 Tablespoons olive oil
1/2 teaspoon red pepper flakes
1 teaspoon cumin
juice of 1 medium lemon
14-ounces extra firm tofu
2 cups low sodium, gluten-free vegetable broth
1 cup quinoa
zest of 1 medium lemon
1/4 cup fresh mint leaves, chopped
sea salt and ground black pepper, to taste

NOTE: As with all gluten-free recipes, it is important to check individual manufacturers’ policies to ensure the safety of a product.


(1) In a small bowl, mix together 1 Tablespoon olive oil, red pepper flakes, cumin and lemon juice. Cut block of tofu lengthwise (you will have two thin rectangles), then stack on top of each other to cut into 1/4-inch thick strips. Place tofu strips in plastic bag or reusable container, and pour liquid on top. Seal and let marinate for 30-60 minutes. (The longer it sits, the more flavor will absorb!)

(2) While tofu marinates, rinse quinoa in colander. This helps to remove saponins, naturally-occurring plant chemicals that can cause a bit of a bitter taste. Prepare quinoa according to package, but substitute vegetable broth in place of water. (In this case, 2 cups of vegetable broth in place of 2 cups of water.) When quinoa is finished cooking, remove from heat and set aside.

(3) Place remaining 1 Tablespoon olive oil in a saute pan and warm over medium heat. Remove tofu from marinade and place in pan. Cook about 4-5 minutes each side. Remove from heat and serve over quinoa. Top with mint and season with salt and black pepper to taste. Serve warm or cold.