Name: Balsamic Baked Tofu with Asparagus-Caper Quinoa
Cook time: 75 min
Total time: 75 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 14 ounces extra-firm tofu, drained (1 block); 0.25 cup balsamic vinegar; olive oil spray; 0.25 teaspoon kosher salt (plus more as needed); 2 teaspoons extra-virgin olive oil; 3 shallots, chopped; 1 cup white quinoa, rinsed; 1.75 cups vegetable stock or broth; 12 ounces asparagus, cut into 1-inch pieces; 2 tablespoons capers; 2 tablespoons grated Parmesan cheese (or as needed); black pepper

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Balsamic Baked Tofu with Asparagus-Caper Quinoa — Formulation & Method | CuliNect