Quinoa Crusted Tofu On Greens (with creamy basil dressing)
Use organic ingredients when possible
  • Quinoa Crusted Tofu
  • 1 block firm, organic tofu, sliced into 1-inch slabs
  • ½ cup quinoa flakes or rolled oats
  • 3 tbsp organic mayo/veganaise or goat yogurt/coconut yogurt
  • 2 tsp smoked paprika (or regular)
  • 2 tsp ground turmeric
  • ¼ tsp sea salt
  • Salad Base
  • 1 box mixed greens (or about 6 cups)
  • ¼ c pumpkin seeds
  • 1 c zucchini, diced
  • 1 c cucumber, diced
  • 1 c celery, diced
  • Creamy Green Basil Dressing
  • ⅓ c olive oil or avocado oil
  • ⅓ c hemp seeds
  • juice of 1 lemon
  • 2 tsp pure maple syrup or raw honey
  • 1 c fresh basil, roughly chopped
  • ½ c fresh parsley, roughly chopped
  • ½ tsp sea salt
  • a few generous grinds of pepper
  • filtered water (to achieve desired consistency)
  1. Preheat oven or toaster oven to 400F. Line baking sheet with parchment paper
  2. Add all dressing ingredients for Creamy Green Basil Dressing into a blender or use immersion blender to blend until well combined and smooth (adding water to achieve desired consistency).
  3. Mix quinoa flakes, paprika, turmeric and salt/pepper together in small, shallow bowl.
  4. Lightly brush or coast tofu slabs with mayo/yogurt and dip into spiced quinoa mixture. Arrange on baking sheet.
  5. Bake tofu for 15 minutes until lightly browned on sides.
  6. Meanwhile, mix greens and diced veggies in a large bowl and toss with creamy basil dressing until leaves are lightly coated. Top with pumpkin seeds.
  7. Remove tofu from oven and serve warm with green salad.
Recipe by Kimdeon.com at https://kimdeon.com/recipes/quinoa-crusted-tofu-greens/