These meaty tofu steaks are so satisfying that even ardent carnivores won’t be left pondering, “Where’s the beef?” They are also a great way to get more plant-based protein into a diet, which the new Canada Food Guide now encourages. A herbaceous pesto sauce brightens up the whole dish.
In medium saucepan, place quinoa, a couple pinches of salt, and 1 cup (250 mL) water. Bring to a boil, reduce heat to maintain a light simmer, and cook, covered, until quinoa is tender and water has absorbed, about 12 minutes. Remove from heat and let pot sit, covered, for 5 minutes. Fluff quinoa with fork.
As quinoa cooks, line cutting board with a couple sheets of paper towel or a clean kitchen towel. Place tofu on cutting board and top with a couple more sheets of paper towel or another kitchen towel. Place another cutting board on top of tofu and press firmly to extract excess liquid. Slice each tofu along its width into 2 slabs. Season each piece of tofu with salt, pepper, and cayenne.
TIP: be sure to press out as much liquid as possible before cooking tofu. It will obtain a better sear in the pan or on the grill.
In large skillet over medium-high, heat grapeseed or sunflower oil. Add tofu to pan and heat until golden and crispy, about 3 minutes. Flip and heat until golden and crispy on other side. Slice each tofu piece into 2 triangles. Alternatively, place tofu on greased grill grate and grill tofu on medium-high for about 5 minutes per side, until golden brown with some grill marks.
Whisk together pesto, olive oil, and red wine vinegar.
Divide quinoa among serving plates and top with tofu pieces. Drizzle on pesto sauce.
This recipe is part of the Quick, High-Protein Recipes That Will Keep You Full collection.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.
This versatile salad featuring chickpeas in a bright, fragrant dressing, holds well in the fridge. Make it in advance or keep it for leftovers. Nigella seeds, also known as kalonji, lend a sweet, nutty flavour with an ever-so-slightly bitter edge that pairs perfectly with sweet potato’s sweetness. Chickpeas please! Chickpeas are a great source of dietary fibre; just 1 cup (250 mL) contains 42 percent of the recommended daily allowance. They’re also a very good source of manganese, which is important for calcium absorption and blood sugar regulation.