YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Quinoa Bowl with Roasted Vegetables
Oven-roasted tofu and vegetables served over a small bed of quinoa, finished with a savory, golden nutritional yeast crust for a satisfying crunch.
INGREDIENTS
140 grams Extra Firm Tofu
4 tablespoons Nutritional Yeast
25 grams Cooked Quinoa
50 grams Zucchini
30 grams Red Bell Pepper
1 tablespoon Lemon Juice
1 teaspoon Smoked Paprika
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Press the extra firm tofu with a heavy object for 10 minutes to remove excess water, then cut into small cubes.
In a shallow bowl, whisk together the nutritional yeast, smoked paprika, and a pinch of sea salt.
Toss the tofu cubes in the nutritional yeast mixture until every side is thickly coated.
Chop the zucchini and red bell pepper into bite-sized pieces and place them on the baking sheet alongside the tofu.
Lightly mist the vegetables and tofu with a tiny amount of water or cooking spray to help the crust adhere and roast for 20 minutes.
Flip the tofu halfway through the cooking time to ensure an even, golden-brown crunch on all sides.
Place the warm, cooked quinoa in the center of a bowl and top with the roasted vegetables and crispy tofu.
Finish the dish with a squeeze of fresh lemon juice for a bright, citrusy lift.