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Baked Tofu, Quinoa & Black Bean

Baked tofu has a firmer texture and holds its shape better when tossed through a salad. This is deceiving as it is packed with loads of flavour, be liberal with the chilli and lemon as it really lifts this super fragrant dish. 


1 block firm tofu
2 teaspoon soy sauce
75g quinoa (cooked weight), cooked according to packet instructions
1 red chilli, finely chopped
1 teaspoon sweet paprika
1 teaspoon ground cumin
2 teaspoon vinegar
2 teaspoon rapeseed oil
3 tablespoons pre-cooked black beans
Small bunch of parsley finely chopped
1 juice of a lemon and zest
Salt and pepper to season


  1. Pre heat the oven to 160 degrees. Line a baking tray with foil and place the tofu onto the tray, drizzle over the soy sauce. Bake in the oven for 35-40 minutes until the tofu has dried and has browned all over. Once cooked, remove from the oven and allow to cool, then chop the tofu into 1 inch cubes.
  2. For the dressing whisk together the chilli, spices, oil, vinegar, salt, pepper, lemon juice and zest until emulsified.
  3. Add the black beans & parsley and mix all the ingredients softly by hand being careful not to break the tofu too much and serve warm. 

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