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Dinner recipe · from the recipe book

Balsamic Tofu Caponata Quinoa Bowls with Basil Yogurt

Golden balsamic-glazed tofu and a sweet-tangy eggplant caponata with olives and capers sit on fluffy quinoa under a cool, garlicky basil yogurt.

Balsamic Tofu Caponata Quinoa Bowls with Basil Yogurt

Ingredients

  • 1¼ lb560 gFirm tofupressed and cut into 3/4-inch cubes
  • 1⅓ cups240 gQuinoa, dryrinsed
  • 2 cups480 gWater
  • 5½ cups cubed450 gEggplantcut into 3/4-inch cubes
  • 1 cup chopped150 gRed bell pepperchopped
  • 1 medium110 gRed onioncut into thin wedges
  • 1⅔ cups250 gCherry tomatoeshalved
  • 3 tbsp40 gOlive oil
  • 2½ tbsp40 gBalsamic vinegar
  • 2 tsp2 gDried oregano
  • 9 large olives40 gBlack olives, cannedsliced
  • 1½ tbsp15 gCapers
  • 3 cups loosely packed90 gBaby spinach
  • 8½ oz240 gPlain Greek yogurt, nonfat
  • ¾ cup leaves20 gFresh basilfinely chopped
  • 2 cloves6 gGarlicminced
  • ½ lemon, juiced24 gLemon juice
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line two sheet pans with parchment.
  2. On one pan, toss the tofu with one quarter of the olive oil and half of the balsamic. On the other pan, toss the eggplant, bell pepper and red onion with the remaining three quarters of the olive oil, the oregano, half of the salt and half of the black pepper.
  3. Roast both pans for 20 minutes, then flip the tofu, add the cherry tomatoes to the vegetable pan and roast 12 to 15 minutes more, until the tofu is golden and the eggplant is soft.
  4. While the pans roast, bring the quinoa and water to a boil in a saucepan, cover, simmer on low for 15 minutes, then rest off the heat for 5 minutes and fluff.
  5. Make the sauce: stir together the Greek yogurt, basil, garlic, lemon juice, the remaining half of the salt and the remaining half of the black pepper.
  6. Toss the hot roasted vegetables with the olives, capers and the remaining half of the balsamic to make the caponata.
  7. Divide the spinach among four bowls, top with the quinoa, the caponata and the tofu, and spoon the basil yogurt over each.

Contains: Milk, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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