Name: Baked Lemon-Dijon Tofu‑Tempeh with Quinoa & Almonds
Yield: 8
Cuisine: Various
Ingredients: 1.5 kg extra‑firm tofu; 0.5 kg tempeh; 9 tablespoons extra‑virgin olive oil; 4 tablespoons fresh lemon juice; 2 lemons lemon zest; 4 tablespoons Dijon mustard; 1 sea salt; 2 cloves garlic clove; 1 teaspoon fresh thyme leaves; 4 cups cooked quinoa; 8 tablespoons sliced almonds; 2 teaspoons honey (optional); 1/4 cup fresh herbs (chives, parsley, basil)

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