YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Vegetable Buddha Bowl
Savor a vibrant bowl featuring crispy baked tofu paired with a colorful medley of roasted vegetables and satisfying plant proteins. This Buddha bowl blends the comforting crunch of tofu with the sweetness of red bell pepper, the earthiness of chickpeas, and the fresh taste of broccoli and edamame—all finished with a light drizzle of olive oil for an added burst of flavor.
INGREDIENTS
200 grams Firm Tofu
100 grams Canned Chickpeas (drained)
100 grams Broccoli
50 grams Shelled Edamame
100 grams Red Bell Pepper
1 teaspoon Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Press the tofu to remove excess moisture, then cut it into 1-inch cubes. Lightly toss the tofu cubes with a pinch of salt, pepper, and a drizzle of olive oil.
Spread the tofu cubes evenly on the prepared baking sheet and bake for 25-30 minutes, turning halfway through for even crispiness.
While the tofu bakes, prepare the vegetables. Chop the broccoli into florets, slice the red bell pepper into strips, and if desired, add any additional favorite vegetables.
In a separate bowl, mix the canned chickpeas and shelled edamame with a little olive oil, salt, and pepper. Roast them in the oven for about 15 minutes alongside the tofu until slightly crispy.
Once the tofu and vegetables are roasted, assemble your Buddha bowl by first adding a base of roasted broccoli and red bell pepper. Top with crispy tofu cubes, roasted chickpeas, and edamame.
Finish with a light drizzle of olive oil or your favorite dressing, toss gently, and serve warm.