broiled tofu, vegetarian dinner, vegan dinner

This post doesn’t exactly provide a recipe, but  a few ideas to get you started on creating an easy, super-nutritious, vegetarian/vegan dinner that you can throw together with ingredients you have in your kitchen–one that even a meat-lover will enjoy.

Many Americans are trying to cut down on their meat consumption, but have trouble coming up with ideas. An easy solution is to simply substitute meat with a vegetarian protein such as tofu or tempeh and make your favorite side dishes. Tofu in particular is versatile, inexpensive, and can be found at almost any grocery store. It can be used straight from the tub or frozen and thawed before cooking for a different texture. Although Asian flavorings obviously pair well with tofu, try using the your favorite marinades, salad dressing, BBQ sauce, or flavorings for something different. (Tempeh roasted with rosemary, garlic, salt and olive oil, until golden and crispy, for example, is amazing)

Adapt this recipe to the ingredients you have around or that are your favorite, and depending on how much you want to make.

Broiled Tofu with Quinoa and Collards


quinoa (or your favorite grain, or pasta)

collard greens (or kale, chard, spinach, dandelion, or a mix of your favorite dark greens)


fresh Garlic

fresh lemon juice

chile flakes (optional)

olive oil

salt & pepper

your favorite marinade from a jar (or try making this or this or this, or just puree some garlic, olive oil, salt, and herbs)

tofu or tempeh, cut into large “steaks”


to begin, soak your quinoa (I used red here) in cold water for about 15 minutes. Don’t skip this step, or your quinoa will be bitter!

roughly chop a small onion, and smash a few cloves of garlic with the side of your knife; remove the skins

if using collards or kale, remove the ribs, rinse, then cut into ribbons or medium-sizes pieces

pour your marinade over the pieces of tofu in a large bowl, and set aside

cook your quinoa according to package directions (just like rice, you can even use a rice cooker as I did here)

while your quinoa is cooking, prepare the tofu and greens:

heat a large skillet on medium high. Add a swirl of olive oil (about 2 tablespoons for one bunch of greens), then your garlic, onion, chile flakes, and salt and pepper

when the onion is translucent and fragrant, add your rinsed greens, still a bit damp. stir, and turn the heat down to low/medium low

turn your oven to broil

remove tofu from the marinade, and place on a non-stick cookie sheet or a piece of aluminum foil. spoon a bit of the marinade over the tofu steaks, saving the remaining marinade for later

place the tofu on the highest rack in your oven

in about 5-7 minutes, when the tofu is beginning to brown on the edges and the marinade is bubbling, spoon on a bit more of your marinade and return to the broiler

when your tofu is as brown as you like, remove from the oven

squeeze lemon juice over the greens. taste, and adjust the seasoning.

for each plate, place a scoop of cooked quinoa, a big serving of the greens and onions, and 2-3 pieces of broiled tofu. spoon some of the remaining marinade over the quinoa and tofu and serve.