A fresh, protein‑packed quinoa bowl with roasted tofu, strawberries, spinach, pecans, and a creamy lemon‑herb yogurt drizzle. Perfect for a quick, healthy meal.
Preheat oven to 400 degrees
Spread the tofu cubes on a sheet pan and lightly coat with cooking spray or oil.
Roast for 20–25 minutes, flipping once, until golden and crisp on the edges.
Make the lemon‑herb yogurt drizzle
In a small bowl, whisk together Greek yogurt, lemon juice, honey, dill or basil, and a pinch of salt.
Add a splash of water if you want a thinner drizzle.
Dice the strawberries.
Roughly chop the spinach.
Add ⅓ cup cooked quinoa to each bowl.
Top with roasted tofu, strawberries, pecans, goat cheese, and 1 cup of chopped spinach per bowl.
Finish with a generous drizzle of the lemon‑herb yogurt sauce.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Save dressing in a small container for meal prep.
Plate method planning tip: This recipe checks all boxes providing 1 serving of protein, carbohydrate and vegetables.