Dinner/Mains

August 4, 2021

Baked Hoisin Quinoa

Did somebody say easy weeknight meal?! This Baked Hoisin Quinoa is a reliable dish in my rotation. It’s easily assembled and baked on a weeknight, but it can also be made several days in advance and stored in the fridge, and then popped into the oven the night you want it. It’s a simple, delicious plant-based meal to add to your repertoire.

I love that this is a one-dish meal. It requires minimal prep work, and is mostly hands-off while everything cooks in the oven. I use frozen broccoli florets in this recipe, but fresh broccoli is great, too. I always have frozen broccoli on hand in my freezer for easy veggie additions. Make sure you press the excess moisture out of your tofu either using a tofu press, or weighted down with a plate between paper towels, for about 15 minutes. This prevents your dish from having too much liquid, and also allows the tofu to soak up the delicious sauce!

This is a meal that I can’t resist going back for seconds for. The combinations of flavors and textures hit all the right notes for me. If you’re looking for more ways to incorporate plant-based, meat-free meals into your life, this is a winner!

Ingredients assembled for Baked Hoisin Quinoa
Assemble your ingredients.

Layer quinoa, then tofu, then red onion, then broccoli in a baking dish.
Layer quinoa, then tofu, then red onion, then broccoli in your baking dish.

Whisking sauce ingredients together
Whisk your sauce ingredients together.

Pouring sauce over ingredients layered in the baking dish
Pour sauce over veggies in the baking dish.

Baked quinoa topped with cashews
Bake for 45 minutes, then top with cashews, and return to the oven for 10 more minutes.

Finished Baked Hoisin Quinoa
YUM!


Original publication date: February 4, 2021

Baked Hoisin Quinoa

This Baked Hoisin Quinoa is a reliable dish in my rotation. It’s easily assembled and baked on a weeknight, but it can also be made several days in advance, making it great for a weekly meal prep session.

Author:

Kira Freed - The Joyful Plateful

Prep:

10

min

cook:

55

min

total:

65

min

Ingredients

1 cup uncooked quinoa, rinsed

16 oz. extra firm tofu, pressed, cubed

1/2 red onion, sliced

16 oz. frozen broccoli florets

1 1/4 cup water

1/2 cup hoisin sauce

2 Tbsp. low-sodium tamari (or soy sauce)

1 Tbsp. rice vinegar (or apple cider vinegar)

4 gloves garlic, finely minced or grated

1 “ fresh ginger root, finely minced or grated

1/4 tsp. ground black pepper

1 cup cashews

Instructions

  1. Preheat oven to 375 degrees F. Lightly grease a 9x13” baking dish.
  2. In the baking dish, spread the rinsed quinoa in an even layer. Scatter the tofu cubes evenly over the quinoa. Next, arrange the red onion slices evenly over the tofu. Finally, scatter the broccoli florets evenly on top. Set aside.
  3. Measure water into a 2-cup measuring cup, in which you can assemble your sauce. To the water, add hoisin, tamari, vinegar, garlic, ginger, and pepper. Whisk to combine. Your total liquid should equal a generous 2 cups.
  4. Pour sauce evenly over the vegetables in the baking dish.
  5. Bake at 375 degrees F, uncovered, for 45 minutes.
  6. Remove from the oven, and top with 1 cup cashews. Return to the oven, and bake an additional 10 minutes.
  7. Let rest about 5 minutes before serving.
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May 24, 2022
Elizabeth
I don't normally comment on recipes but this has got to be the best thing I've ever made. It came together pretty easy and made five meals - perfect for meal prep for the week. I already can't wait to make it again.
January 22, 2022
Sherry Ruiter
I love this section!!!!!