YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Vegetable Buddha Bowl
Enjoy a vibrant Buddha bowl featuring crispy baked tofu paired with roasted red bell pepper, broccoli, and red onion, served over fluffy quinoa and chickpeas. This dish combines texture and flavor with a satisfying crunch and a balance of savory spices, perfect for a healthful meal.
INGREDIENTS
250 grams Extra-Firm Tofu
0.5 cup Canned Chickpeas (drained)
0.5 cup Cooked Quinoa
1 medium Red Bell Pepper
1 cup Broccoli Florets
0.25 medium Red Onion
0.5 tablespoon Extra Virgin Olive Oil
0.25 teaspoon Salt
0.25 teaspoon Black Pepper
0.5 teaspoon Paprika
0.5 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Press the tofu gently between paper towels to remove excess moisture. Cut the tofu into 1-inch cubes.
In a bowl, toss the tofu cubes with half of the olive oil, salt, pepper, paprika, and garlic powder.
Spread the tofu evenly on the baking sheet and bake for about 25-30 minutes, flipping halfway through, until crispy and golden.
While the tofu bakes, chop the red bell pepper into strips, separate the broccoli into florets, and slice the red onion into thin wedges.
In a separate bowl, toss the vegetables with the remaining olive oil, a pinch of salt and pepper, and roast them in the oven (you can use the same oven after the tofu is done or alongside if space allows) for about 20 minutes until tender and slightly charred.
Warm the cooked quinoa and drain the chickpeas if using canned variety.
Assemble your Buddha bowl by layering the quinoa, chickpeas, roasted vegetables, and crispy baked tofu. Adjust seasonings to taste.
Serve warm and enjoy your nutritious, balanced meal.