YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu and Roasted Vegetable Power Bowl with Lemon-Tahini Dressing
Enjoy a balanced, hearty power bowl featuring crispy baked tofu, roasted chickpeas, vibrant vegetables, and a zesty lemon-tahini dressing. This dish offers a delightful mix of textures and flavors from crunchy roasted veggies and a creamy dressing that ties the bowl together. Perfect for any meal of the day, it's both nourishing and satisfying.
INGREDIENTS
200g Firm Tofu
1/2 cup canned Chickpeas (rinsed)
100g Broccoli
75g Red Bell Pepper
50g Carrot
1/4 cup Shelled Edamame
1 tbsp Tahini
1 tbsp Lemon Juice
1 tbsp Cornstarch
1 tsp Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Press the tofu to remove excess moisture. Cut it into cubes and toss with cornstarch, a pinch of salt and pepper, and a drizzle of olive oil to help crisp up.
On the baking sheet, add the tofu cubes along with rinsed chickpeas, broccoli florets, sliced red bell pepper, and carrot slices. Toss gently to coat with a little olive oil, salt, and pepper.
Roast the tofu and vegetables in the preheated oven for 25-30 minutes, turning halfway through, until the tofu edges are crispy and the vegetables are tender with a slight char.
While roasting, prepare the lemon-tahini dressing by whisking together tahini, lemon juice, and a splash of water to achieve a drizzling consistency. Season with salt and pepper to taste.
Once done, assemble your power bowl by combining the crispy tofu, roasted chickpeas, and veggies. Sprinkle the shelled edamame over the bowl, and drizzle with the lemon-tahini dressing.
Serve warm and enjoy your nutrient-packed, flavorful bowl.