Chili Roasted Tofu with Minted Quinoa Relish by Heather

I wanted to share this easy weeknight dinner.  It's light and healthy, and only takes about 45 minutes from start to finish to make.  This recipe is from Sprouted Kitchen (one of my go to recipe sources) and this was actually the first time I've made this recipe.

Ingredients:

1 14 oz. pack extra firm tofu, drained and pressed in paper towel
1 cup quinoa
2 cups water
2 tsp. chili powder
pinch smoked paprika or chipotle
2 tsp. maple syrup or honey
1 tbs. orange juice
1 tbs. olive oil
1/2 tsp. salt

1 pomegranate (just buy the arils)
1 shallot, finely minced
zest of 1 orange
2 tbs. chopped mint leaves
salt and pepper to taste
1 avocado, diced
Sriracha to taste

Wrap tofu in paper towel and place between two plates.  Rest a couple heavy objects on the top plate to help remove any excess liquid from the tofu.  Keep the tofu pressed for at least 10 minutes.

Cook the quinoa according to package directions.  Typically, the instructions call for 1 cup of quinoa, 2 cups of water.  Bring the quinoa to a boil, cover and simmer for 15-20 minutes, or until quinoa is fluffy and all water is absorbed.

While the quinoa cooks, make the chili marinade.  Combine the chili powder, paprika or chipotle powder, maple syrup, orange juice, olive oil, and salt in a small bowl and whisk until combined.

Combine the shallot, orange zest and juice, pomegranate arils, and mint in a bowl and stir to combine.  Set aside and let the flavors combine.

At this point, the tofu should be drained.  Slice the tofu into 1/2 in. thick pieces, place in a baking dish, and pour the chili sauce over the tofu.  Make sure both sides of the tofu are coated, and marinate for at least 10 minutes.

Preheat the oven to 425 minutes.  At this point, the quinoa should be cooked, so keep the pan covered and set aside.

Place tofu on baking sheet lined with parchment paper and roast for 20-25 minutes or until the edges of the tofu have started to brown.

Once the tofu is cooked, it's time to plate the food!  Start with the quinoa, add two pieces of tofu, slices of avocado, and top with the pomegranate relish.  I found that the dish needed a little Sriracha to add an extra layer of flavor.  Add to your preference and enjoy!