Perhaps one of tofu’s greatest attributes is its ability to take on flavor. The protein-rich soybean curd soaks up flavors like a sponge, and here, our chefs played to that strength, marinating tofu with roasted garlic and oregano for hours before roasting it to a deeply savory finish. Topped with smoky marinara and melty Italian cheeses, it’s paired with tangy-sweet roasted Brussels sprouts and a medley of rainbow quinoa, cannellini beans, and pesto for even more protein.

Ingredients: brussels sprouts, diced tomatoes (tomatoes, tomato juice, salt, calcium chloride, citric acid), smoked tofu (non-gmo soybeans, water, calcium sulfate, gluten free soy sauce, salt, pepper, cumin, cinnamon, clove, aniseed, coriander), great northern beans (prepared great northern beans, water, salt, calcium chloride (firming agent)), water, tricolor quinoa (white quinoa, red quinoa, black quinoa), crushed tomatoes (tomatoes, tomato puree, less than 2% salt, citric acid), olive oil, shredded low moisture whole milk mozzarella cheese (pasteurized milk, cheese culture, salt, enzymes), garlic, maple syrup, onions, grated parmesan cheese ((parmesan cheese (pasteurized cow’s milk, cheese culture, salt, enzymes), water, milk protein, modified food starch, palm oil blend, salt, disodium phosphate, citric acid, xanthan gum), and calcium propionate (preservative)), molasses, shredded asiago cheese (pasteurized cow’s milk, cheese cultures, salt, enzymes, natamycin (a natural mold inhibitor)), balsamic vinegar, red wine vinegar, roasted garlic oil (olive oil, garlic), basil, parsley, spinach, oregano, sea salt, granulated garlic, brown chipotle chile powder, black pepper, dried basil, rosemary, thyme, smoked black pepper (pepper, smoke flavor)