YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Vegetable Buddha Bowl
A vibrant bowl featuring crispy, baked tofu paired with roasted chickpeas and a colorful medley of broccoli, red bell pepper, and zucchini, all accented with steamed edamame and a sprinkle of toasted sesame seeds. Each bite delivers a satisfying balance of crunch, tenderness, and subtle nutty flavors, perfect for energizing your day.
INGREDIENTS
250 grams Firm Tofu
1/2 cup Chickpeas, drained
1/2 cup Shelled Edamame
1 cup Broccoli Florets
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/2 tablespoon Olive Oil
1 teaspoon Sesame Seeds
PREPARATION
Preheat your oven to 400°F.
Press the tofu to remove excess moisture, then cut it into 1-inch cubes. Toss the tofu with a pinch of salt, pepper, and half a tablespoon of olive oil.
Arrange the tofu on a baking sheet lined with parchment paper and bake for about 25 minutes, flipping once halfway through, until golden and crispy.
While the tofu bakes, prepare the vegetables. Cut the broccoli into florets, dice the red bell pepper (use half a pepper), and slice the zucchini into half-moons. Toss these with a little salt, pepper, and if desired, a light drizzle of olive oil (optional, within calorie limits) on a separate baking sheet.
Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly charred along the edges.
If using canned chickpeas, drain and rinse them. For extra crispiness, you can roast them with a sprinkle of seasonings for 10 minutes in the oven.
Steam or microwave the shelled edamame until heated through, about 2-3 minutes.
In a large bowl, combine the roasted tofu, chickpeas, edamame, and vegetables. Gently toss to mix the flavors together.
Finish by sprinkling sesame seeds on top before serving.