These vegetables and baked tofu with quinoa is our proposal as a main dish for this Christmas, although don’t worry because this week we will share a compilation with more old recipes so that you have more options.

love quinoa and for a few weeks I have been eating it at least once or twice a week, especially for dinner along with a delicious salad. It is an expensive cereal, but since the budget is higher at Christmas, we have decided to include it, but if you prefer you can use brown rice or any other cereal.



  • 150 g de coles de Bruselas, cortadas por la mitad
  • 150 g de calabaza, troceada en dados grandes
  • 150 g de tofu firme, troceado en dados grandes
  • 4 cucharadas de piñones
  • Granada al gusto

Para el aliño:

  • 1 cucharada de sirope de arce
  • 1 cucharada de vinagre de manzana
  • 1 cucharada de aceite de oliva virgen extra
  • 1 cucharada de salsa de soja o tamari
  • 1 cucharadita de maicena

Para la quinoa:

  • 1/2 taza de quinoa (85 g)
  • 1 taza de agua (250 ml)
  • 1 cucharada de salsa de soja


  1. Preheat the oven to 180ºC or 355ºF.
  2. In a baking tray, place the cabbage, pumpkin and tofu.
  3. In a glass In a bowl, mix all the ingredients of the dressing and pour it over the vegetables, stir and bake for 45 minutes. Every 15 minutes open the oven and stir so that the sauce does not stay on the bottom. When it has the last 15 minutes left, add the pine nuts.
  4. In the meantime, you can cook the quinoa following the instructions in the post we made about how to cook quinoa. Reserve.
  5. When the vegetables are ready add the quinoa and pomegranate, stir and if you want you can add a splash of oil or lemon juice, although it is not necessary .
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