YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Lentil Power Bowl with Roasted Broccoli
Enjoy a vibrant plant-based power bowl featuring crispy, lightly seasoned tofu, hearty lentils, and perfectly roasted broccoli, topped with two soft-boiled eggs. This balanced bowl offers an engaging mix of textures and flavors — crunchy tofu, tender legumes, and the natural sweetness of broccoli, finished with a smooth egg yolk that enriches every bite.
INGREDIENTS
150g Extra Firm Tofu
150g Cooked Lentils
150g Broccoli
2 Large Eggs
1 tbsp Cornstarch
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Press the tofu for 10-15 minutes to remove excess moisture, then cut into 1-inch cubes.
Toss the tofu cubes with salt, pepper, and 1 tablespoon of cornstarch until evenly coated.
Heat 1 teaspoon of olive oil in a non-stick skillet over medium-high heat and add the tofu cubes. Sauté until all sides are golden and crispy, approximately 6-8 minutes. Set aside.
Preheat your oven to 425°F. Meanwhile, cut the broccoli into florets, drizzle lightly with olive oil, season with salt and pepper, and spread on a baking sheet. Roast in the oven for 15-18 minutes until tender and slightly crispy on the edges.
If using pre-cooked lentils, warm them up in a small saucepan over low heat with a pinch of salt and pepper. If not already cooked, prepare lentils as per package instructions until soft.
Bring a small pot of water to a boil. Gently lower in the eggs and boil for about 7 minutes for a slightly soft center. Remove eggs and cool in an ice bath before peeling and halving them.
Assemble the bowl by placing warm lentils at the base, topping with roasted broccoli and crispy tofu cubes. Arrange the halved eggs on top.
Finish with an extra sprinkle of salt and pepper if desired, and serve warm.