Roasted Veggies and Baked Tofu With Quinoa

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Cook: 45 mins
  • Total: 55 mins
  • 2 1x
  • Main dish
  • Vegan

Servings 2 1x

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We love these roasted veggies and baked tofu with quinoa recipe because is pretty easy, super healthy and has an intense flavor.


  • 5 oz Brussels sprouts (150 g), cut in halves
  • 5 oz raw pumpkin (150 g), diced
  • 5 oz firm tofu (150 g), diced
  • 4 tbsp pinenuts
  • Pomegranate seeds to taste

For the dressing:

  • 1 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp extra virgin olive oil
  • 1 tbsp tamari or soy sauce
  • 1 tsp cornstarch

For the quinoa:

  • 1/2 cup quinoa (85 g)
  • 1 cup water (250 ml)
  • 1 tbsp tamari or soy sauce


  1. Preheat the oven to 355ºF or 180ºC.
  2. Place the Brussels sprouts, the pumpkin and the tofu in a baking dish.
  3. Mix the dressing ingredients in a small bowl or a jar and pour it over the veggies, stir and bake for 45 minutes. Stir every 15 minutes and add the pinenuts in the last 15 minutes.
  4. Cook the quinoa, we showed you how on this post. Set aside.
  5. When the veggies are cooked, add the quinoa, the pomegranate seeds and stir. You can also add some extra virgin olive oil or some lemon juice.