YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Vegetable Buddha Bowl
Enjoy a vibrant Buddha bowl featuring crispy baked tofu and roasted chickpeas nestled among an array of colorful vegetables. With a harmonious balance of textures and flavors, this dish offers a satisfying crunch, hearty protein, and a medley of roasted vegetables that bring warmth and natural sweetness with every bite.
INGREDIENTS
300g Extra-Firm Tofu
100g Chickpeas (canned, drained)
100g Red Bell Pepper
100g Zucchini
100g Broccoli
50g Red Onion
0.5 tbsp Olive Oil
1 tbsp Soy Sauce
1 tbsp Cornstarch
1 tsp Garlic Powder
1 tsp Smoked Paprika
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Press the tofu for 10-15 minutes to remove excess moisture. Cut the tofu into bite-sized cubes.
In a medium bowl, toss tofu cubes with soy sauce, cornstarch, garlic powder, and smoked paprika until evenly coated.
Spread the tofu cubes on half of the baking sheet. On the other half, prepare the vegetables by cutting red bell pepper, zucchini, broccoli, and red onion into bite-sized pieces. Drizzle with olive oil and season lightly with salt and pepper.
Place the baking sheet in the oven and roast for 25-30 minutes, turning the tofu and vegetables halfway through to ensure even crisping and caramelization.
While roasting, drain and gently toss the chickpeas with a pinch of smoked paprika and a drizzle of soy sauce if desired, then add them to the baking sheet during the last 10 minutes of cooking to crisp up.
Once the tofu is crispy and vegetables are tender, remove from the oven. Assemble your Buddha bowl by layering the roasted tofu, chickpeas, and vegetables.
Serve warm and enjoy your nutrient-packed meal!