YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Roasted Vegetable Bowl with Quinoa
A vibrant, satisfying bowl featuring crispy tofu, tender roasted red bell pepper and zucchini, and a fluffy bed of quinoa. Each bite delivers delightful textures and flavors with a light, herby seasoning that elevates this wholesome vegetarian meal.
INGREDIENTS
140g Firm Tofu
1/2 cup Cooked Quinoa
1/4 cup Roasted Red Bell Pepper & Zucchini Mix
1 tsp Olive Oil
1 tbsp Cornstarch
Salt & Black Pepper to taste
PREPARATION
Preheat your oven to 400°F.
Press the tofu gently to remove excess moisture, then cut it into bite-sized cubes.
In a bowl, toss the tofu cubes with salt, pepper, and the cornstarch until evenly coated.
Lightly drizzle with olive oil to help achieve a crispy texture during roasting.
Spread the tofu on a baking sheet lined with parchment paper and bake for 20-25 minutes, turning halfway for even crispiness.
Meanwhile, prepare a small batch of quinoa according to package instructions; once cooked, measure out 1/2 cup.
Toss the red bell pepper and zucchini pieces with a pinch of salt and a tiny drizzle of olive oil, then roast them in the oven for about 15 minutes or until tender.
To assemble, layer the cooked quinoa in a bowl, top with the roasted vegetables, and finally add the crispy tofu.
Finish with an extra sprinkle of salt and pepper if desired, and serve warm.