YOUR SOLIN GENERATED RECIPE
Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables
Savor a vibrant, protein-packed vegetarian bowl featuring crispy, marinated tofu, a hint of nutty quinoa, and a colorful medley of roasted vegetables. Finished with a sprinkle of hemp seeds and umami-rich nutritional yeast, this dish delivers satisfying textures and flavors in every bite.
INGREDIENTS
280g Extra Firm Tofu
1/8 cup cooked Quinoa
1/2 cup shelled Edamame
150g Mixed Roasted Vegetables
1 tsp Hemp Seeds
1 tbsp Nutritional Yeast
PREPARATION
Press the tofu for at least 15 minutes to remove excess moisture and then cut it into bite-sized cubes.
Preheat your oven to 400°F (200°C). Toss the mixed vegetables (such as bell pepper, zucchini, and red onion) with a light drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
Meanwhile, pat the tofu dry and marinate lightly with your favorite seasonings (such as garlic powder, smoked paprika, and a splash of soy sauce) for 10 minutes. For extra crispiness, lightly coat the tofu cubes in a thin layer of cornstarch.
Heat a non-stick skillet over medium-high heat and sauté the tofu cubes until all sides are golden and crispy, about 8-10 minutes.
Prepare a small portion of cooked quinoa (about 1/8 cup) if not already done. You can reheat it briefly with a splash of water.
Assemble your power bowl by placing the crispy tofu, quinoa, roasted vegetables, and shelled edamame together. Sprinkle hemp seeds and nutritional yeast over the top for added flavor and a nutritional boost.
Toss gently to mix the flavors, and serve warm. Enjoy your balanced, protein-packed vegetarian power bowl!