YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Chickpea Pizza Bowl with Roasted Vegetables
Enjoy a flavorful, protein-packed bowl that brings together crispy tofu, roasted chickpeas, and savory seitan in a pizza-inspired medley. This vibrant dish is accentuated with a tangy tomato sauce, a sprinkle of nutritional yeast for that cheesy note, and a colorful mix of roasted vegetables – all designed to invigorate your taste buds while keeping your macros in check.
INGREDIENTS
100g Extra Firm Tofu
50g Chickpeas
100g Vital Wheat Gluten (Seitan)
1 tbsp Nutritional Yeast
50g Tomato Sauce
75g Roasted Mixed Vegetables
1/2 tsp Olive Oil
1 tsp Pizza Herbs Blend
PREPARATION
Press and drain the tofu for about 15 minutes, then cut into bite-sized cubes. Season lightly with the pizza herbs blend.
Rinse and drain the chickpeas. Pat dry and lightly toss with a pinch of herbs for added flavor.
Slice the vital wheat gluten into strips to mimic a meaty texture. Season with a dash of the pizza herbs if desired.
Preheat a non-stick skillet over medium heat. Add the tofu cubes and seitan strips, cooking until they achieve a crispy exterior, about 4-5 minutes per side. In a separate small pan, roast the chickpeas until they are slightly crunchy.
Warm the tomato sauce in a small saucepan and stir in the nutritional yeast to infuse a cheesy, umami flavor.
Lightly toss the mixed vegetables with 1/2 tsp olive oil, then quickly roast them in a preheated oven at 400°F for about 8 minutes until they are tender but still crisp.
Assemble the bowl by layering the crispy tofu, seitan, and roasted chickpeas. Drizzle the warm, cheesy tomato sauce over the top and finish with the roasted vegetables.
Garnish with any additional dried or fresh basil if desired, then serve immediately and enjoy your protein-rich, pizza-inspired lunch bowl.