Summer is the season of squash and tomatoes, so I am always trying to come up with quick recipes that use one or the other. In this Lemon Ginger Tofu recipe, I get to use both.
I love this recipe because it’s simple to make, filling without making me feel over full, and delicious.
It’s a perfect lunch because it’s got loads of good protein with the tofu. Lunch really should be your heartiest meal of the day (it’s true). This meal fits the bill without making me feel extra heavy or sleepy. Hooray for plant protein!
The ginger also gives this meal a little heat and helps with digestion. BONUS!
You can either grate and squeeze the ginger like I suggest or your can mince it with the garlic if you’d prefer. I think squeezing the ginger gives you a better flavor, but it does take a teensy bit more time. Your call.
Also, I usually make this recipe for 1 person (for me and my hungry lunchtime self), but I’ve adapted it so you can share it. If you want. No pressure. If you’re going solo, just make 1/4 of everything instead.
Lemon Ginger Tofu with Summer Veggies and Quinoa
1 cup quinoa and 2 cups water
1 block of extra firm tofu, cut into small cubes
1 zucchini, sliced into thin half moon
1 small yellow squash , sliced into thin half moons
1 Tbs olive oil
2 or 3 inches of ginger, grated for squeezing
3 cloves garlic, minced
1 bunch spring onions, sliced
juice of one lemon or 3 Tbs of the bottled stuff
salt/pepper to taste
lots of cherry tomatoes, halved (really lots, you honestly can’t have too many)
Cook your quinoa and when it’s done, set aside to cool. If you don’t know how to cook quinoa, here you go.
In the meantime, heat some oil in a skillet or saucepan. Add in the spring onions and squash. Cook for a few minutes, then add the garlic — I like adding it a bit later so it’s less likely to burn. When the squash is starting to get soft, add in the tofu. Let it sit for a minute to brown a bit, then squeeze in the ginger to soak the veggies and tofu. Stir it up well.
Add in a little salt or pepper or both, plus the lemon juice. Stir a bit more before turning off the heat.
Combine everything in a large bowl or you can divide evenly into 4 bowls, topping with cherry tomatoes when you’re all done.