YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Vegetable Buddha Bowl
Dive into a vibrant bowl loaded with crispy baked tofu, fluffy quinoa, and a medley of roasted vegetables. This hearty dish brings together savory flavors and satisfying textures, with tender tofu cubes, nutty quinoa, and sweet roasted red bell pepper alongside crunchy broccoli, all harmonized with a light olive oil drizzle.
INGREDIENTS
200 grams Firm Tofu
1/2 cup Cooked Quinoa
1/4 cup Cooked Chickpeas
1/2 cup Shelled Edamame
1 cup Broccoli Florets
1 medium Red Bell Pepper
1/2 tablespoon Olive Oil
PREPARATION
Preheat your oven to 400°F (200°C).
Press the firm tofu for 10-15 minutes to remove excess moisture. Cut the tofu into bite-sized cubes and toss with a pinch of salt, pepper, and your favorite herbs or spices.
Spread tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway, until the tofu is golden and crispy.
Meanwhile, chop the red bell pepper into strips and separate the broccoli into small florets. Toss them lightly with 1/2 tablespoon olive oil, salt, and pepper.
Place the vegetables on another baking sheet and roast in the oven for 20 minutes, or until they are tender and slightly charred at the edges.
As the tofu and vegetables roast, prepare the bowl base by placing 1/2 cup of cooked quinoa, 1/4 cup chickpeas, and 1/2 cup shelled edamame in a bowl.
Top the base with the roasted vegetables and crispy tofu. Optionally, drizzle a little extra olive oil or a squeeze of lemon over the bowl for added brightness.
Serve immediately and enjoy your nutrient-packed Buddha bowl!