YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Roasted Vegetable Bowl
A vibrant bowl featuring crispy tofu paired with roasted vegetables and hearty quinoa, accented by crunchy roasted chickpeas and a light drizzle of olive oil. This dish offers a perfect balance of textures and flavors, with savory roasted bell peppers and broccoli complemented by the subtle sweetness of carrots, creating a nutritious and satisfying meal.
INGREDIENTS
250 grams Firm Tofu
0.5 cup cooked Quinoa
1 cup Broccoli
1 medium Red Bell Pepper
0.5 cup sliced Carrot
0.5 cup Roasted Chickpeas
1 teaspoon Olive Oil
Salt & Pepper to taste
PREPARATION
Preheat the oven to 400°F (200°C).
Press the tofu for at least 15 minutes to remove excess moisture, then cut it into cubes.
Toss the tofu cubes lightly with a pinch of salt and pepper. Place them on a baking sheet lined with parchment paper and bake for 25-30 minutes, turning halfway through, until crispy.
While the tofu bakes, prepare the vegetables. Chop the broccoli, red bell pepper, and slice the carrot.
On another baking sheet, toss the vegetables and chickpeas with olive oil, salt, and pepper. Roast in the oven for about 20 minutes, or until the vegetables are tender and slightly caramelized.
Prepare the quinoa according to package instructions if not pre-cooked.
Assemble the bowl by layering the cooked quinoa at the base, followed by the crispy tofu and roasted vegetables.
Drizzle any remaining olive oil if desired and serve warm.