NUTRITION

SERVINGS

INGREDIENTS

300g Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Chickpeas

1 cup Broccoli

1 medium Red Bell Pepper

1 small Zucchini

1/2 tbsp Olive Oil

1 tsp Smoked Paprika

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

• 1

  Press the tofu for at least 15 minutes to remove excess moisture, then cut into 1-inch cubes.

• 2

  Preheat the oven to 400°F (200°C).

• 3

  In a bowl, gently toss tofu cubes with half a tablespoon of olive oil, smoked paprika, garlic powder, salt, and pepper.

• 4

  Spread the seasoned tofu on a lined baking sheet and bake for 25-30 minutes, flipping halfway through, until edges are crisp.

• 5

  While the tofu bakes, prepare the vegetables: chop broccoli into florets, slice the red bell pepper, and cut the zucchini into rounds.

• 6

  Toss the vegetables with a pinch of salt, pepper, and a light drizzle of olive oil, and place on a separate baking sheet. Roast in the oven for about 20 minutes until tender and slightly charred.

• 7

  Rinse and drain chickpeas, then season lightly with salt, pepper, and a pinch of paprika if desired. Spread on a small baking tray and roast for 15-20 minutes until crisp.

• 8

  Prepare quinoa as per package instructions if not already cooked.

• 9

  Plate the dish by layering quinoa as a base, then add the roasted tofu, vegetables, and chickpeas.

• 10

  Serve warm and enjoy your nutrient-packed, crispy baked tofu with roasted vegetables.