Looking for a quick and easy fall dinner recipe? Behold, this chili roasted tofu with minted pomegranate relish recipe. Don’t look at me like that! I know tofu is bland and boring but the pomegranate in this saves the day. After trying this, I truly believe that tofu can be tasty and delish when paired with the right flavors. Image and recipe via Sprouted Kitchen.
Ingredients:
1 14 oz. pack extra firm tofu, drained and pressed in a dishcloth
1/2 cup millet or quinoa
1 cup low sodium vegetable stock
2 tsp. chili powder
pinch of smoked paprika
2 tsp. grade B maple syrup
1 Tbsp. orange juice
1 Tbsp. extra virgin olive oil
1/2 tsp. sea salt
1 pomegranate, seeded
1 shallot, finely minced
1 Tbsp. orange or tangerine zest
1/2 Tbsp. fresh orange or tangerine juice
2 Tbsp. finely chopped mint leaves
Salt and pepper
1 avocado, diced
For instructions click here.
