YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Sweet Potato Quinoa Bowl
Enjoy a vibrant bowl featuring crispy baked tofu, tender roasted sweet potato, fluffy quinoa, and crunchy roasted chickpeas. This satisfying dish brings together a delightful mix of textures and flavors, enhanced with a blend of aromatic spices for a nourishing meal that delights every bite.
INGREDIENTS
280g Firm Tofu
150g Sweet Potato
100g Cooked Quinoa
80g Roasted Chickpeas
1 tsp Olive Oil
Seasonings (Smoked Paprika, Garlic Powder, Salt, Pepper)
PREPARATION
Press the tofu for at least 15 minutes to remove excess moisture. Once drained, cut the tofu into 1-inch cubes.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Toss the tofu cubes with a light drizzle of olive oil and your chosen seasonings (a pinch of salt, pepper, garlic powder, and smoked paprika). Spread evenly on the baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden.
Peel and cube the sweet potato, then toss with a minimal amount of olive oil and a pinch of salt and pepper. Spread on a separate baking sheet and roast in the oven for about 20-25 minutes until tender.
While the tofu and sweet potato are roasting, prepare the quinoa as per the package instructions. Once cooked, fluff with a fork.
For the chickpeas, if not pre-roasted, toss them with a little olive oil and seasoning, and spread on a baking sheet. Roast in the oven for 15-20 minutes until crunchy.
Assemble the bowl by layering cooked quinoa at the base, then add the roasted sweet potato, crispy baked tofu, and roasted chickpeas on top.
Finish with an extra sprinkle of your favorite spices if desired and serve warm.