Name: Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180g Extra Firm Tofu, cubed; 90g Cooked Quinoa; 100g Broccoli Florets; 75g Red Bell Pepper, sliced; 1 tablespoon Nutritional Yeast; 1 tablespoon Tahini; 1.5 teaspoons Avocado Oil; 1 teaspoon Tamari

Nutrition

Per serving

517 calories

Protein: 31g; 23% of calories
Carbs: 41g; 31% of calories
Fat: 27g; 46% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
Press the tofu between paper towels to remove excess moisture, then cut into bite-sized cubes.
Place the tofu cubes, broccoli florets, and sliced bell peppers on the baking sheet.
Drizzle with avocado oil and tamari, tossing well to ensure everything is evenly coated.
Spread the ingredients in a single layer and roast for 20-25 minutes, flipping halfway through, until the tofu is golden and the vegetables are tender.
While the vegetables roast, prepare the dressing by whisking the tahini with a splash of warm water until smooth and pourable.
Assemble the bowl by placing the cooked quinoa at the base and topping it with the roasted tofu and vegetables.
Drizzle the tahini dressing over the top and garnish with the nutritional yeast for a savory, toasted finish.

Nutrition

Ingredients

Instructions

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