Tofu and Broccoli Gratin with Quinoa
This high-protein tofu and broccoli gratin is a quick and easy dish that combines firm tofu, fresh broccoli, and quinoa in a creamy sauce, baked to perfection.
10 min
Prep
15 min
Cook
4
Serves
410
Calories
Macros · per serving
32g protein
36g carbs
18g fat
Ingredients
For 4 servings
- 500 g firm tofu
- 2 cups broccoli
- 2 cups cooked quinoa
- 2 tbsp olive oil
- 2 cups unsweetened almond milk
- 2 tbsp all-purpose flour
- 1 cup cheddar cheese
- 1 tsp onion powder
- 1 tsp garlic powder
- salt — to taste
- black pepper — to taste
Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Drain and press the firm tofu to remove excess water, then cut it into small cubes.
- 3
In a large skillet, heat olive oil over medium heat. Add the tofu cubes and cook until golden brown on all sides, about 5 minutes.
- 4
Meanwhile, steam the broccoli until tender, about 3-4 minutes.
- 5
In a saucepan, whisk together the almond milk and flour over medium heat until thickened, forming a creamy sauce. Stir in the onion powder, garlic powder, salt, and black pepper.
- 6
In a large mixing bowl, combine the cooked quinoa, tofu, steamed broccoli, and creamy sauce. Mix well.
- 7
Transfer the mixture to a baking dish and sprinkle the cheddar cheese evenly on top.
- 8
Bake in the preheated oven for 10-12 minutes, or until the cheese is melted and bubbly.
- 9
Serve the gratin warm.
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