NUTRITION

SERVINGS

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1/2 tbsp Olive Oil

1 tbsp Tahini

1 tbsp Lemon Juice

1 Garlic Clove

Salt and Pepper to taste

PREPARATION

• 1

  Preheat your oven to 425°F.

• 2

  Press the tofu lightly with paper towels to remove excess moisture, then cut into 1-inch cubes.

• 3

  In a bowl, toss the tofu cubes with a pinch of salt, pepper, and half a tablespoon of olive oil.

• 4

  Spread the tofu evenly on a baking sheet lined with parchment paper and roast for about 25-30 minutes, flipping halfway through, until crispy and golden.

• 5

  Meanwhile, toss the broccoli florets with a small drizzle of olive oil, salt, and pepper. Spread on another baking sheet and roast in the oven for 15-20 minutes until tender and slightly caramelized.

• 6

  Prepare the quinoa if not already cooked. Fluff with a fork and set aside.

• 7

  In a small bowl, whisk together tahini, lemon juice, minced garlic, and a splash of water if needed to loosen the dressing.

• 8

  To assemble the bowl, layer the cooked quinoa at the base, then add the roasted broccoli and crispy tofu.

• 9

  Drizzle the tahini-lemon dressing over the bowl, garnish with extra black pepper if desired, and serve warm.