YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables and Seared Salmon
Savor a colorful, protein-packed power bowl that brings together crispy tofu, fluffy quinoa, and a medley of roasted vegetables, crowned with a perfectly seared salmon fillet. This dish offers an exciting blend of textures and flavors – from the crunchy tofu and tender salmon to the caramelized vegetables – all lightly enhanced with a drizzle of olive oil and a squeeze of lemon.
INGREDIENTS
100g Firm Tofu
1/2 cup Cooked Quinoa (approx. 93g)
3 oz Salmon Fillet (approx. 85g)
150g Mixed Roasting Vegetables
1 tsp Olive Oil
1 tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Press the tofu for at least 15 minutes to remove excess water, then cut into cubes.
Preheat the oven to 400°F. Toss the mixed vegetables with a drizzle of olive oil, salt, and pepper, and spread them on a baking sheet. Roast for about 20 minutes until tender and lightly caramelized.
While the vegetables roast, marinate the tofu cubes lightly with a sprinkle of salt, pepper, and a few drops of lemon juice. Place the tofu in a non-stick pan and sauté over medium-high heat until all sides are golden and crispy.
Season the salmon fillet with salt and pepper. In a lightly oiled skillet, sear the salmon over medium-high heat for about 3-4 minutes per side or until cooked through. Squeeze a little lemon juice over the top once done.
Prepare the quinoa as per package instructions if not pre-cooked.
Assemble the power bowl by placing the cooked quinoa as the base, then layering the roasted vegetables, crispy tofu, and finishing with the seared salmon on top.
Drizzle with the remaining lemon juice and a tiny drizzle of olive oil if desired. Serve warm.