NUTRITION

SERVINGS

INGREDIENTS

250 grams Firm Tofu

1/2 cup Chickpeas

1/2 cup Cooked Quinoa

1 medium Red Bell Pepper

1 small Zucchini

1/2 medium Red Onion

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

• 2

  Press the tofu lightly with paper towels, then cut it into 1-inch cubes.

• 3

  Dice the red bell pepper, zucchini, and red onion into even pieces. Halve the cherry tomatoes.

• 4

  In a large bowl, combine the tofu cubes, chopped vegetables, and chickpeas. Drizzle with olive oil and gently toss to coat evenly.

• 5

  Spread the mixture in a single layer on the prepared baking sheet.

• 6

  Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the tofu is slightly crispy and the vegetables are tender with lightly charred edges.

• 7

  While the vegetables roast, reheat the cooked quinoa if needed.

• 8

  To serve, place the warm quinoa as a base on a plate and top with the roasted vegetable and tofu mixture.

• 9

  Enjoy your vibrant medley as a nourishing meal for breakfast, lunch, or dinner!