YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Vegetable Buddha Bowl
A vibrant Buddha bowl featuring crispy baked extra-firm tofu, roasted chickpeas, tender quinoa, and a medley of roasted vegetables, finished with a sprinkle of nutty hemp seeds. This bowl delivers a balanced medley of textures and flavors, from the savory, crunchy tofu to the warm, roasted vegetables, all assembled for a wholesome, satisfying meal.
INGREDIENTS
225g Extra-Firm Tofu
80g Canned Chickpeas (drained)
1/3 cup Cooked Quinoa
1 cup Roasted Mixed Vegetables
1 tbsp Hemp Seeds
PREPARATION
Preheat your oven to 400°F (205°C).
Press the extra-firm tofu to remove excess moisture, then cut it into cubes.
Toss the tofu cubes lightly with your preferred spices (such as paprika, garlic powder, and a pinch of salt) and a tiny drizzle of oil if desired.
Spread the tofu cubes on a baking sheet lined with parchment paper and bake for about 25 minutes, turning halfway through, until the tofu is crisp on the edges.
Meanwhile, toss the drained chickpeas with a pinch of salt and your favorite spices (like cumin and smoked paprika) and roast them on a separate baking sheet for about 15 minutes until slightly crispy.
Prepare your roasted vegetable mix by cutting red bell pepper, zucchini, and broccoli into bite-sized pieces, tossing with a little salt and pepper, and roasting if not pre-roasted.
Warm the cooked quinoa if needed and assemble your bowl by layering the quinoa, roasted vegetables, baked tofu, and chickpeas.
Finish by sprinkling hemp seeds on top for a nutty flavor and added protein.
Serve warm and enjoy your balanced, nutrient-packed Buddha bowl.