Vegan Chicken with Lemon Herb Quinoa

This delightful Vegan Chicken dish combines the satisfying texture of marinated tofu with the bright flavors of lemon and fresh herbs. Served on a bed of fluffy quinoa, it’s a perfect balance of traditional comfort and modern plant-based creativity. This recipe is entirely vegan, packed with protein, and makes for a wholesome meal that’s both nourishing and delicious.

Ingredients:

• 1 block firm tofu, pressed and drained
• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups vegetable broth
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 tablespoon fresh dill, chopped
• Lemon wedges for serving

Instructions:

1. Slice the pressed tofu into bite-sized pieces and set aside.
2. In a mixing bowl, whisk together olive oil, soy sauce, lemon juice, garlic powder, onion powder, smoked paprika, oregano, salt, and pepper.
3. Add the tofu pieces to the marinade and let them soak for at least 30 minutes.
4. While the tofu marinates, rinse the quinoa under cold water. In a saucepan, combine quinoa and vegetable broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and liquid is absorbed.
6. Once the quinoa is done, fluff it with a fork and stir in the chopped parsley, basil, and dill.
7. In a skillet over medium heat, add the marinated tofu pieces and cook until golden brown and slightly crispy, about 5-7 minutes.
8. Serve the tofu over a bed of lemon herb quinoa, garnished with lemon wedges.