YOUR SOLIN GENERATED RECIPE
Herb-Roasted Root Vegetable Medley with Crispy Tofu and Pumpkin Seeds
Savor a colorful medley of roasted root vegetables accented with cubes of crispy, herb-infused tofu and a sprinkle of crunchy pumpkin seeds. This dish is a delightful mix of sweet and savory flavors, offering a satisfying texture contrast that's perfect for a wholesome meal any time of the day.
INGREDIENTS
100g Carrot
100g Parsnip
100g Beet
100g Red Onion
300g Extra Firm Tofu
15g Pumpkin Seeds (approx. 1/8 cup)
0.5 tbsp Olive Oil
1 tbsp Fresh Rosemary (minced)
1 tbsp Fresh Thyme (minced)
Salt and Pepper to taste
PREPARATION
Preheat your oven to 425°F (220°C).
Chop the carrot, parsnip, beet, and red onion into evenly sized chunks.
Press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.
In a large bowl, combine the chopped vegetables and tofu. Drizzle with 0.5 tablespoon of olive oil and add the minced rosemary and thyme. Season with salt and pepper.
Toss everything gently until the tofu and vegetables are evenly coated with the herbs and oil.
Spread the mixture evenly on a baking sheet lined with parchment paper.
Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and the tofu edges are golden and slightly crispy.
Once roasted, transfer the mixture to a serving bowl and sprinkle the pumpkin seeds over the top for added crunch.
Serve warm and enjoy your nutrient-packed medley.