YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Vegetable Buddha Bowl
Savor a vibrant bowl featuring crispy baked tofu paired with a medley of oven-roasted vegetables, protein-packed edamame, and crunchy roasted chickpeas. This nourishing dish is both satisfying and balanced, with perfectly roasted flavors and a delightful texture contrast on every bite.
INGREDIENTS
200g Extra-Firm Tofu
100g Shelled Edamame
1/2 cup Roasted Chickpeas (approx. 82g)
150g Mixed Roasting Vegetables (broccoli, red bell pepper, zucchini)
1 tbsp Olive Oil
1 tbsp Cornstarch
Seasonings (Salt, Pepper, Garlic Powder, Paprika) to taste
PREPARATION
Press the tofu for at least 15 minutes to remove excess moisture, then cut into cubes.
Preheat the oven to 400°F (200°C). In a bowl, toss tofu cubes with cornstarch and a pinch of salt, pepper, garlic powder, and paprika until evenly coated.
On a baking sheet lined with parchment paper, spread the tofu cubes and drizzle with a small amount of olive oil. Bake for 25-30 minutes, flipping halfway through, until tofu is crispy and golden.
Meanwhile, chop the mixed vegetables into even pieces. In a separate bowl, toss them along with the chickpeas in the remaining olive oil and seasonings.
Spread the vegetable and chickpea mixture on another baking sheet and roast in the oven for about 20-25 minutes until tender and slightly caramelized.
Lightly steam or microwave the edamame if needed, ensuring they're warm and ready to be added to the bowl.
Assemble your Buddha bowl by layering the roasted vegetables, chickpeas, baked tofu, and edamame. Adjust seasoning as needed before serving.