YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Vegetable Buddha Bowl
Enjoy a colorful, protein-packed bowl featuring crispy baked tofu paired with roasted chickpeas, quinoa, and a medley of fresh vegetables. This Buddha bowl offers a satisfying combination of textures, from the crunchy exterior of the tofu to the tender roasted vegetables, all brought together with a drizzle of olive oil and a hint of aromatic seasonings.
INGREDIENTS
300g Firm Tofu
1/2 cup Chickpeas (drained)
1/2 cup cooked Quinoa
1 cup Broccoli Florets
1 medium Red Bell Pepper
1 small Zucchini
1 tsp Olive Oil
Seasonings (Garlic Powder, Salt, Pepper)
PREPARATION
Preheat the oven to 400°F (200°C). Press the tofu to remove excess moisture, then cut it into cubes.
In a bowl, toss the tofu cubes with a little garlic powder, salt, pepper, and a drizzle of olive oil. Spread tofu on a baking sheet lined with parchment paper.
Bake the tofu for 25-30 minutes, flipping halfway through, until it turns golden and crispy.
While the tofu is baking, prepare the vegetables. Cut the red bell pepper into strips, slice the zucchini, and separate the broccoli into florets.
Place the vegetables on another baking sheet. Drizzle lightly with olive oil and sprinkle some salt, then roast in the oven for 15-20 minutes until tender and slightly charred.
Warm the cooked quinoa if necessary and rinse the chickpeas under warm water. Optionally, season chickpeas with a pinch of salt and roast for 10 minutes for added crunch.
To assemble the Buddha bowl, start with a base of quinoa, then add the roasted vegetables, chickpeas, and crispy baked tofu on top.
Finish with an extra light drizzle of olive oil and additional seasonings if desired. Enjoy your nutrient-packed, flavorful bowl!