YOUR SOLIN GENERATED RECIPE
Roasted Calabash and Tofu Lentil Bowl
Oven-roasted tofu and tender calabash squash combined with earthy lentils and blistered cherry tomatoes for a hearty, nutrient-dense bowl.
INGREDIENTS
12 oz firm tofu
0.75 cup cooked brown lentils
1 cup calabash
0.5 cup red onion
0.5 cup cherry tomatoes
1 tsp olive oil
0.5 tsp garlic powder
0.5 tsp smoked paprika
0.25 tsp sea salt
0.25 tsp black pepper
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
Press the firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
Peel the calabash and cut it into 1-inch cubes, and dice the red onion.
In a large mixing bowl, toss the tofu cubes, calabash, and onion with olive oil, garlic powder, smoked paprika, sea salt, and black pepper until well coated.
Spread the mixture in a single layer on the prepared baking sheet and roast for 20 minutes, tossing halfway through.
Add the cherry tomatoes to the baking sheet and roast for another 10 minutes until the tofu is golden and the tomatoes are blistered.
Place the warm cooked lentils in a bowl and top with the roasted tofu and vegetable mixture.