Ingredients

The following ingredients have 4 Servings
  • 2 cups cooked quinoa
  • 1/2 cup pesto (homemade or store bought)
  • 1 block extra firm tofu
  • 2 medium zucchini (cut into 1/2" rounds)
  • 1 large bunch lacinato kale
  • 1 pint cherry tomatoes (halved)
  • 1/4 cup olive oil (divided)
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt + pepper to taste

Instruction

  • Heat the grill over medium-hight heat.
  • Mix together the quinoa and pesto and set aside.
  • Cut the tofu into 4 even slices and put on a plate. Whisk together 1 tablespoon of oil, the paprika, garlic powder and a pinch of salt and pepper. Brush the slices of tofu with this marinade on each side.
  • On a separate plate or baking sheet, lay the zucchini slices down and drizzle with 1 tablespoon of oil. Brush to cover and sprinkle with salt and pepper. Flip and repeat on the opposite side.
  • Place the kale on the same plate/baking sheet if there's room and drizzle with the remaining 1 tablespoon of oil.
  • Grill the tofu and zucchini for 3 - 4 minutes per side until the tofu has started to puff up a little and the zucchini is a little tender.
  • With a 2 minutes left, place the kale leaves directly on the grill. Cook for 30 seconds - 1 minute per side until slightly wilted and starting to char.
  • Remove everything from the grill and assemble the bowls. Chop the kale into bite sized pieces and divide the remaining ingredients evenly among four bowls. Garnish with a touch of salt and pepper (or a drizzle of tahini...yum!) and enjoy!