Savory Apricot-Cucumber Tofu Steaks with Quinoa & Green Beans

Place the extra firm tofu between two clean kitchen towels and press using a heavy skillet or a tofu press to remove excess moisture. Cut the tofu into 1/2 inch slices.

In a large bowl, mix the rice wine vinegar, balsamic vinegar, 1 tablespoon maple syrup, and soy sauce.

Lay the tofu slices in a single layer in a large, shallow dish and pour the marinade over them. Cover the dish and refrigerate for 30 minutes, flipping the tofu slices halfway through to marinate evenly.

In a separate bowl, combine the grated cucumber, chopped apricot, and 1 tablespoon maple syrup. Mix well and store in the refrigerator until ready to serve.

Cook the quinoa according to package instructions if not already prepared.

Bring a large pot of water to a boil, then add the trimmed green beans. Cook for 3-5 minutes, until tender and vibrant green. Drain and set aside.

Heat a grill or grill pan on medium heat. Cook the marinated tofu on the grill for 6 minutes on each side, or until slightly blackened.

Divide the tofu, quinoa, and green beans among four containers. Store the cucumber-apricot mixture in separate containers and serve cold on top of the warm tofu. Garnish with fresh mint leaves when ready to serve. Store in the refrigerator for 5-7 days.