YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Asparagus and Quinoa
Enjoy a hearty yet clean plate featuring extra-firm tofu baked to a crispy perfection with a light coating of spices, paired with tender roasted asparagus and fluffy quinoa. This dish delivers satisfying textures, vibrant flavors, and a nutritional punch perfect for your meal plan.
INGREDIENTS
350 grams Extra-Firm Tofu
45 grams Dry Quinoa (approx. 1/4 cup dry)
1 cup Asparagus
1 teaspoon Olive Oil (for Tofu)
1 teaspoon Olive Oil (for Asparagus)
0.5 teaspoon Garlic Powder
0.25 teaspoon Salt
1 pinch Black Pepper
1 teaspoon Lemon Zest
PREPARATION
Preheat the oven to 400°F (200°C). Line two baking sheets with parchment paper; one for the tofu and one for the asparagus.
Drain and press the tofu for at least 15 minutes to remove excess moisture. Cut the tofu into even cubes.
In a bowl, toss the tofu cubes with olive oil, garlic powder, salt, black pepper, and lemon zest until evenly coated.
Spread the tofu cubes in a single layer on the prepared baking sheet. Bake for 25-30 minutes, flipping halfway through to promote even crispiness.
Meanwhile, rinse the quinoa under cold water. In a small saucepan, combine the dry quinoa with water (use a 1:2 ratio of quinoa to water), bring to a boil, then simmer for 12-15 minutes until fluffy. Drain any excess water.
Toss the asparagus with the remaining teaspoon of olive oil, a pinch of salt, and black pepper. Arrange them on the second baking sheet and roast in the oven for about 15 minutes until tender and slightly crispy.
Plate a serving of quinoa, top with roasted asparagus and crispy tofu. Serve warm and enjoy your balanced, nutritious meal.