YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Roasted Broccoli and Quinoa
Savor a delightful bowl featuring crisp baked tofu, roasted broccoli, and fluffy quinoa. The tofu is marinated in a blend of savory spices then baked to a satisfying crunch, perfectly complemented by the tender, slightly caramelized broccoli and nutty quinoa. A dash of olive oil elevates the flavors, making for a wholesome and satisfying meal.
INGREDIENTS
300 grams Extra Firm Tofu
1 cup Broccoli Florets
1 cup Cooked Quinoa
0.5 tablespoon Extra Virgin Olive Oil
0.25 teaspoon Salt
0.25 teaspoon Black Pepper
0.5 teaspoon Garlic Powder
0.25 teaspoon Smoked Paprika
PREPARATION
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Press the tofu to remove excess moisture. Cut the tofu into bite-sized cubes.
In a bowl, gently toss tofu cubes with garlic powder, smoked paprika, salt, black pepper, and half of the olive oil until evenly coated.
Spread the tofu cubes on the prepared baking sheet and bake for 25-30 minutes, flipping halfway through, until the tofu is golden and crispy.
While the tofu bakes, prepare the broccoli: Toss broccoli florets with a drizzle of olive oil, salt, and pepper, then spread on another baking sheet.
Roast the broccoli in the same oven for about 15-20 minutes, or until tender and slightly charred at the edges.
Prepare the quinoa if not already cooked. Fluff cooked quinoa with a fork.
Assemble your bowl by placing a serving of quinoa, adding the roasted broccoli, and topping with crispy baked tofu.
Serve warm and enjoy a balanced mix of textures and flavors.