YOUR SOLIN GENERATED RECIPE
Fresh Herb-Roasted Vegetable and Hummus Bowl
Savor the vibrant flavors of this hearty bowl featuring roasted extra firm tofu, chickpeas, and a medley of herb-infused vegetables paired with a creamy hummus drizzle. The mix of textures, from tender tofu and crispy roasted veggies to the smooth richness of hummus, makes every bite delightfully satisfying.
INGREDIENTS
250g extra firm tofu
1/2 cup roasted chickpeas (82g)
2 tbsp hummus (30g)
100g zucchini
100g red bell pepper
50g red onion
1 tsp olive oil
2 tbsp mixed fresh herbs
PREPARATION
Press the tofu to remove excess moisture, then cut into cubes.
Preheat the oven to 400°F. Toss the cubed tofu with a drizzle of olive oil, salt, and half of the fresh herbs.
On a baking sheet, arrange the tofu along with chopped zucchini, red bell pepper, and red onion. Sprinkle the remaining herbs over the vegetables.
Roast the tofu and vegetables in the oven for 20-25 minutes or until they are lightly browned and tender, stirring halfway through.
In a bowl, combine the roasted tofu, vegetables, and roasted chickpeas. Top with dollops of hummus.
Garnish with any extra fresh herbs if desired and serve warm.