Name: Herb‑Marinated Tofu & Tempeh with Quinoa‑Chickpea Avocado Bowl
Yield: 8
Cuisine: Various
Ingredients: 2 lbs Extra‑firm tofu (pressed); 1 lb Tempeh (sliced thin); 1 cup Olive oil; 4 tablespoons Fresh lemon juice; 2 tablespoons Fresh parsley, chopped; 1 tablespoon Fresh dill, chopped; 3 cloves Garlic cloves, minced; 1 teaspoon Smoked paprika; Salt; Black pepper; 2 cups Quinoa, uncooked; 4 cups Low‑sodium vegetable broth or water; 2 cups Cooked chickpeas, drained; 2 medium Avocado, ripe, diced; 1 cup Non‑fat Greek yogurt; 2 tablespoons Nutritional yeast; 1 tablespoon Lime juice (optional, for sauce)

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