YOUR SOLIN GENERATED RECIPE
Crispy Baked Tofu with Quinoa and Steamed Asparagus
Oven-roasted tofu cubes coated in a savory nutritional yeast crust, served with a hint of quinoa and snappy steamed asparagus.
INGREDIENTS
175g Super Firm Tofu, cubed
22g Nutritional Yeast
60g Fresh Asparagus
10g Cooked Quinoa
Pinch of garlic powder and sea salt
PREPARATION
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Pat the super firm tofu dry with a clean towel and cut into 1-inch cubes.
In a small bowl, combine the nutritional yeast with garlic powder and sea salt.
Toss the tofu cubes in the nutritional yeast mixture until each piece is heavily and evenly coated.
Arrange the tofu on the baking sheet in a single layer and bake for 20-25 minutes, flipping halfway through, until the edges are golden and crispy.
While the tofu bakes, steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.
Place the steamed asparagus and a small spoonful of warm quinoa on a plate.
Top with the crispy baked tofu and serve immediately.