YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli
A vibrant and nourishing bowl that combines crispy, seasoned tofu with fluffy quinoa, tender roasted broccoli, and a burst of protein-packed edamame. Every bite is a perfect balance of textures and flavors, delivering a satisfying crunch and fresh taste to elevate your midday meal.
INGREDIENTS
300g Extra Firm Tofu
1/2 cup Cooked Quinoa
1 cup Broccoli
1/2 cup Shelled Edamame
2 tbsp Rice Flour
1 tsp Olive Oil
Seasonings (Salt, Pepper, Paprika)
PREPARATION
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
Press the tofu to remove excess water, then cut it into bite-sized cubes.
In a shallow bowl, mix the rice flour with a pinch of salt, pepper, and paprika.
Lightly toss the tofu cubes in the seasoned rice flour until evenly coated.
Place the tofu cubes on the prepared baking sheet and lightly drizzle with olive oil.
Roast the tofu in the preheated oven for 25-30 minutes, flipping halfway through until the edges are crispy.
Meanwhile, chop the broccoli into florets, toss lightly with a bit of olive oil and season with salt and pepper, and spread on another baking sheet.
Roast the broccoli in the oven for about 15-20 minutes until tender and slightly charred.
Prepare the quinoa according to package instructions if not pre-cooked.
Assemble the bowl: Start with a base of cooked quinoa, then add the roasted tofu, roasted broccoli, and shelled edamame on top.
Drizzle any remaining olive oil or your favorite light dressing over the bowl if desired, and serve warm.