YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Asparagus and Quinoa
A vibrant medley of crispy baked tofu, tender roasted asparagus, and fluffy quinoa, this dish marries textures and flavors for a satisfying meal. The tofu is seasoned and baked until perfectly crisp, then paired with lightly roasted asparagus and nutty quinoa for a balanced, energizing dinner.
INGREDIENTS
300g Firm Tofu
150g Asparagus
1 cup cooked Quinoa
1 tsp Olive Oil
1 tbsp Cornstarch
Seasonings (Garlic Powder, Salt, Pepper)
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Press the tofu to remove excess water, then cut it into cubes. In a bowl, gently toss the tofu cubes with cornstarch, garlic powder, salt, and pepper until evenly coated.
Spread the seasoned tofu cubes in a single layer on the baking sheet. Bake for about 25 minutes, flipping halfway through, until the tofu is crispy and golden.
Meanwhile, trim the woody ends off the asparagus and toss them with olive oil, salt, and pepper. Arrange the asparagus on a separate baking tray and roast in the oven for about 15 minutes until tender.
Prepare quinoa according to package instructions if not already cooked. Fluff with a fork.
Plate the quinoa as a base, then top with roasted tofu and asparagus. Serve warm and enjoy your balanced, nutrient-rich meal.