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!