Pesto Tofu Steaks - alive magazine

Ingredients

• 1/2 cup (125 mL) quinoa, rinsed and drained
• 350 g pkg extra-firm tofu
• 1/4 tsp (1 mL) salt
• 1/4 tsp (1 mL) black pepper
• 1/4 tsp (1 mL) cayenne
• 1 Tbsp (15 mL) grapeseed oil or sunflower oil
• 2 Tbsp (30 mL) prepared pesto
• 1 Tbsp (15 mL) extra-virgin olive oil
• 1 Tbsp (15 mL) red wine vinegar