Vegetarian Quinoa with Tofu and Veggie Medley

About this recipe

This vibrant vegetarian dish combines protein-rich quinoa and tofu with a colorful medley of vegetables. Light yet satisfying, it's perfect for a healthy weeknight dinner or a nutritious lunch. Flavored with nutritional yeast and a hint of lemon, each bite offers a delightful taste experience while keeping your diet goals in check.

Ingredients

• 1 cup quinoa
• 2 cups vegetable broth
• 1 block (14 oz) extra-firm tofu, drained and crumbled
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 cup chopped bell peppers
• 1 cup zucchini, sliced
• 1 cup mushrooms, sliced
• 4 large eggs

Directions

1. 1

   Rinse the quinoa under cold water until the water runs clear.

2. 2

   Bring vegetable broth to a boil in a saucepan. Add quinoa, reduce heat, cover, and simmer for 15-20 minutes or until liquid is absorbed.

3. 3

   Mix crumbled tofu with nutritional yeast, lemon juice, garlic and onion powders, salt, and black pepper in a bowl.

4. 4

   Heat olive oil in a large skillet over medium heat. Cook the tofu mixture for about 7 minutes until slightly browned.

5. 5

   Move the tofu to the side of the skillet, crack eggs on the other side, and cook until whites are set.

6. 6

   Add bell peppers, zucchini, and mushrooms to the skillet. Sauté for 3-4 minutes until vegetables are tender.

7. 7

   Divide quinoa among plates, top with tofu mixture, a fried egg, and sautéed veggies.

8. 8

   Serve hot and enjoy!