YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Black Bean and Vegetable Salad
Enjoy a vibrant, protein-packed lunch featuring crispy baked extra firm tofu paired with a refreshing black bean and vegetable salad. The tofu is marinated in seasoned olive oil and baked to a perfect crunch, then served on a bed of crisp red bell pepper, cucumber, cherry tomatoes, and red onion, lightly dressed with lime for a burst of flavor.
INGREDIENTS
250g Extra Firm Tofu
1/2 cup canned Black Beans (drained)
50g Red Bell Pepper, chopped
50g Cucumber, diced
50g Cherry Tomatoes, halved
25g Red Onion, thinly sliced
1 tsp Olive Oil
1 tbsp Lime Juice
1 tsp Garlic Powder
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Press the tofu for at least 15 minutes to remove excess moisture. Once pressed, cut the tofu into 1-inch cubes.
In a bowl, gently toss the tofu cubes with olive oil, garlic powder, salt, and pepper until evenly coated.
Spread the tofu on a lined baking sheet and bake for 25-30 minutes, flipping halfway through, until the edges are golden and crispy.
While the tofu bakes, prepare the salad. In a medium bowl, combine black beans, chopped red bell pepper, diced cucumber, halved cherry tomatoes, and sliced red onion.
Drizzle the salad with lime juice, and season with a pinch of salt and pepper. Toss to combine.
Once the tofu is crispy and baked, remove from the oven and allow it to cool slightly.
Plate the vegetable and bean salad and top with the crispy tofu. Serve immediately and enjoy your nutritious, flavorful lunch.