Fajita Tofu Kabobs With Lime Cilantro Quinoa

Step 1: Preheat the oven to 400°F and line a baking sheet with parchment paper.

Step 2: Place the tofu in a large bowl with the oil, soy sauce, cornstarch, and the spices. Stir together until the tofu is evenly coated. Spread the tofu on the baking sheet, reserving the leftover oil/spice mixture. Bake tofu for 10 minutes, stirring half way through cooking time. Remove from the oven and set aside.

Step 3: Meanwhile, cut peppers and onions into 1-1/2 inch pieces. Toss them in the remaining oil and spices from the tofu. Add a little more oil, soy sauce, and spices if needed. Spear the vegetables and tofu onto each skewer then place them back on the baking sheet and bake for 20 minutes, rotating half way through the cooking time.

Note: These can be grilled for 4-5 minutes per side, instead of baking.

Step 4: Meanwhile, in a medium bowl combine the cooked quinoa with olive oil, lime juice, cilantro and salt.

Step 5: Serve kabobs while they're still hot, with cilantro lime quinoa.

To press tofu: Take a plate and line it with paper towels. Place the tofu block on the paper towels and put another layer of paper towels on top of the tofu. Put another plate or a cutting board on top of the paper towels and then weigh it down with a heavy book or cans. Let it sit for 30 minutes to an hour, then unwrap and use or refrigerate. I usually do this the day before, to save time on cooking day.