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Mediterranean Seared Tofu with Roasted Eggplant, Peppers and Red Quinoa

1 package firm tofu, slice ½ thick
cumin
chili powder
garlic powder
salt/pepper
roasted red peppers, fresh preferably
roasted eggplant
1 cup prepared quinoa, no salt added
fresh chopped parsley

Toss red pepper slices and sliced eggplant in olive oil with salt, pepper, garlic powder, and chili powder. Cover every piece. Bake at 350 for 30-45 minutes. Set aside. Boil and strain red Quinoa according to instructions, add no seasonings, mother nature made perfect as is.

Dust tofu slices with cumin, light chili, salt, & pepper. Sear with olive oil until nice colors appear.

Serve tofu over peppers and eggplant, quinoa on the side. Accompany with pita and parsley.

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