YOUR SOLIN GENERATED RECIPE
Crispy Tofu and Quinoa Power Salad with Roasted Vegetables
Pan-seared tofu and fluffy quinoa tossed with oven-roasted zucchini and peppers, finished with a drizzle of zesty lemon-tahini dressing for a satisfying crunch.
INGREDIENTS
200g Extra Firm Tofu
60g Cooked Quinoa
15g Nutritional Yeast
75g Zucchini
75g Red Bell Pepper
3g Olive Oil
3g Tahini
10g Lemon Juice
PREPARATION
Preheat oven to 400°F and line a baking sheet with parchment paper.
Dice the zucchini and red bell pepper into bite-sized pieces, toss with a tiny drop of olive oil and a pinch of sea salt, then roast for 15-20 minutes until tender.
Press the tofu firmly between paper towels to remove as much moisture as possible, then cut into small cubes.
Toss the tofu cubes in a bowl with the nutritional yeast until evenly coated.
Heat a non-stick skillet over medium-high heat with the remaining olive oil and sear the tofu cubes until golden and crispy on all sides.
In a large serving bowl, combine the cooked quinoa, roasted vegetables, and the crispy tofu.
Whisk together the lemon juice and tahini in a small ramekin to create a smooth dressing, adding a teaspoon of water if needed to reach your desired consistency.
Drizzle the dressing over the salad and toss gently before serving.