YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Roasted Vegetable Buddha Bowl with Creamy Tahini Dressing
Enjoy this hearty Buddha Bowl featuring crispy tofu, tender roasted vegetables, and a satisfying quinoa base, all brought together by a silky, tangy tahini dressing. Every bite is a balance of textures and flavors that nourish and delight.
INGREDIENTS
200 grams Extra Firm Tofu
1/2 cup Cooked Quinoa
1/3 cup Roasted Chickpeas
1 cup Mixed Roasted Vegetables
1 tablespoon Creamy Tahini Dressing
PREPARATION
Press the extra firm tofu to remove excess moisture and cut it into 1-inch cubes.
Preheat your oven to 400°F (200°C). Toss tofu cubes lightly in your preferred seasonings (such as a sprinkle of salt, pepper, and a dash of paprika) and arrange them on a baking sheet lined with parchment paper.
Roast the tofu in the oven for about 25-30 minutes, flipping halfway through, until they are golden and crispy.
While the tofu roasts, prepare the vegetables. Chop broccoli florets, bell pepper slices, and zucchini into bite-sized pieces. Toss them with a small amount of olive oil, salt, and pepper, and spread them onto a separate baking sheet.
Roast the vegetables in the oven for about 20 minutes until tender and slightly charred.
If not already prepared, cook quinoa according to package instructions and set aside.
For the tahini dressing, mix tahini with a squeeze of lemon juice, a small amount of water to reach desired consistency, and a minced garlic clove. Stir well until smooth.
To assemble the Buddha bowl, layer the quinoa at the base of your bowl, then top with roasted tofu, chickpeas, and roasted vegetables. Drizzle the creamy tahini dressing over the top.
Serve warm and enjoy your nutritious, balanced meal.