Baked Moroccan-Spiced Tofu with Quinoa, Kale, Parsley & Feta Salad
- Time
- 35 min
- Serves
- 4
- Style
- Vegetarian
Ingredients
- 16 fl ozchicken or vegetable broth
- 1 (4 oz) pkgcrumbled feta cheese
- 1English cucumber
- 2 (12 oz) pkgsextra firm tofu
- 2 clovesgarlic
- 1 pintgrape tomatoes
- 1 small bunchItalian (flat-leaf) parsley
- 1 bunchkale
- 1lemon
- 1 cupquinoa
- black pepper
- cayenne pepper
- cinnamon, ground
- coriander, ground
- cumin, ground
- extra virgin olive oil
- paprika
- salt
- turmeric, ground
Cookware
- baking sheet pan
- chef's knife
- citrus juicer (optional)
- colander
- cutting board
- garlic press (optional)
- measuring cups
- measuring spoons
- medium saucepan
- mixing bowls
- oven mitts
- tongs
- whisk or fork
Per serving
- Calories
- 589
- Protein
- 33g
- Carbs
- 47g
- Fat
- 34g
- Fiber
- 7g
- Sodium
- 346mg
Method
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