YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables
Enjoy a vibrant, nutrient-packed power bowl featuring crispy extra-firm tofu, fluffy quinoa, and a medley of roasted seasonal vegetables. Each spoonful delivers a satisfying crunch, subtle sweetness from the bell pepper and zucchini, and a delightful hint of savory char from the roasted onions. Perfectly balanced to fuel your afternoon with quality protein and wholesome flavors.
INGREDIENTS
250g Extra-Firm Tofu
1/2 cup cooked Quinoa
1/3 cup Chickpeas
1/2 medium Red Bell Pepper
1/2 medium Zucchini
1/4 cup sliced Red Onion
1 tbsp Cornstarch
1 tbsp Soy Sauce
Non-stick Cooking Spray
Seasonings (Salt, Pepper, Cumin) to taste
PREPARATION
Press the tofu for at least 15 minutes to remove excess moisture, then cut it into bite-sized cubes.
In a bowl, gently toss the tofu cubes with soy sauce and a light dusting of cornstarch until evenly coated.
Preheat a nonstick skillet over medium heat and lightly coat with cooking spray. Pan-fry the tofu until all sides are crispy and golden, about 6-8 minutes. Remove and set aside.
Preheat your oven to 425°F. Chop the red bell pepper, zucchini, and red onion into uniform pieces. Place the vegetables on a baking sheet and season with salt, pepper, and a sprinkle of cumin. Roast in the oven for about 15 minutes or until they are tender and slightly charred.
Prepare the cooked quinoa if not already done.
To assemble the bowl, layer the quinoa as the base, then top with the crispy tofu, roasted vegetables, and scatter the chickpeas over the top.
Finish with a light sprinkle of additional seasonings if desired, and serve warm.