Baked Lemon Tofu over Spiced Quinoa & Chickpea Salad

MMMmmmmm...It really does taste as good as it looks! 
This recipe is fresh, light and delicious is flavor...trust me, you won't go to bed hungry!

                                                                    (photo taken by Venus Martinez)
Lemon Pepper Tofu
~ Prep Time: 5 mins.  ~ Marinade Time: 30 mins.  ~ Bake Time: 20-30 mins.  ~ Serving: approx. 4

For the Marinade:
5 Tbsp. Lemon Juice
1 Tsp. Balsamic Vinegar (or your favorite...I used part Balsamic & Pomegranet Vinegar)
1 Tbsp. Soy Sauce
1 Tsp. Lemon Zest
1 Tsp. Ground Pepper
1 Tbsp. EVOO (extra virgin olive oil)
AND of course,
Extra Firm Tofu, cut into slices (refer to the photo for example)

-Mix all 6 ingredients in a bowl.
-Add a small amount of marinade to the bottom of the baking dish, then place sliced tofu in the dish and pour the remaining marinade on top. Make sure all pieces are coated with the marinade (season with salt & pepper if desired).
-Place tofu in refrigerator for 30 mins., turning pieces after the first 15 mins.
-When ready to eat, preheat your oven to 375 degrees and bake for 20-30 mins. (bake time will vary)
-Throughout the baking time, bast the tofu a few times to give it maximum flavor! 
-When tofu is ready, place on top of quinoa salad

Warm, Spiced Quinoa & Chickpea Salad

~ Prep Time: 15 mins.  ~ Cook Time: 30 mins.  ~ Serving: approx. 4
Ingredients:
1 tbsp. EVOO
1 c. Red Quinoa (or one your favorites)
1 whole Sweet Red Pepper, diced (I used roasted piquillo peppers from jar)
1 can of Chickpeas (aka garbanzo beans)
2-3 Garlic cloves, minced (or 1/2 tsp. garlic powder)
1 tbsp. Ginger, diced (or 1/4 tsp. ground ginger)
1 Bay Leaf
1/4 tsp. Tumeric
1/2 Tsp. Coriander
1/4 tsp. Cumin
1/2 tsp Salt & Pepper (each)
1 3/4 c. Hot Water or Vegetable Stock
1 c. Spinach, fresh
1/4 c. Parsley or Cilantro
1/2 c. Peas (fresh or frozen)
1/2 c. Golden Raisins or Dried Cranberries
1/2 c. Almonds, sliced

-Heat EVOO in a large saucepan and saute the garlic and ginger for 5 mins.
-Add roasted red peppers and saute for another 5 mins.
-Mix in bay leaf, tumeric, coriander & cumin and turn heat to Med/High.
-Add quinoa and stir until its dry and it beings to make a popping sound.
-Add water/stock and salt, then bring to a boil. Cover and simmer for 15 mins.
-Stir in spinach, peas, parsley/cilantro, raisins/cranberries, almonds and seasonings, then cover and cook for an additional 5 mins.
-Serve warm and place tofu on top 

Try the recipe and then leave me a comment to share what you thought of the dish...ENJOY!
And ladies trust me when I say that your man will love this dish!