Did somebody say easy weeknight meal?! This Baked Hoisin Quinoa is a reliable dish in my rotation. It’s easily assembled and baked on a weeknight, but it can also be made several days in advance and stored in the fridge, and then popped into the oven the night you want it. It’s a simple, delicious plant-based meal to add to your repertoire.
I love that this is a one-dish meal. It requires minimal prep work, and is mostly hands-off while everything cooks in the oven. I use frozen broccoli florets in this recipe, but fresh broccoli is great, too. I always have frozen broccoli on hand in my freezer for easy veggie additions. Make sure you press the excess moisture out of your tofu either using a tofu press, or weighted down with a plate between paper towels, for about 15 minutes. This prevents your dish from having too much liquid, and also allows the tofu to soak up the delicious sauce!
This is a meal that I can’t resist going back for seconds for. The combinations of flavors and textures hit all the right notes for me. If you’re looking for more ways to incorporate plant-based, meat-free meals into your life, this is a winner!
Original publication date: February 4, 2021
This Baked Hoisin Quinoa is a reliable dish in my rotation. It’s easily assembled and baked on a weeknight, but it can also be made several days in advance, making it great for a weekly meal prep session.
1 cup uncooked quinoa, rinsed
16 oz. extra firm tofu, pressed, cubed
1/2 red onion, sliced
16 oz. frozen broccoli florets
1 1/4 cup water
1/2 cup hoisin sauce
2 Tbsp. low-sodium tamari (or soy sauce)
1 Tbsp. rice vinegar (or apple cider vinegar)
4 gloves garlic, finely minced or grated
1 “ fresh ginger root, finely minced or grated
1/4 tsp. ground black pepper
1 cup cashews
I invite you to try my seasonally-inspired,
plant-based recipes to create your own
joyful plateful!
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