Name: Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Extra Firm Tofu, cubed; 1/2 cup Cooked Quinoa; 1/4 cup Shelled Edamame; 1 cup Broccoli florets; 1/2 cup Sliced Red Bell Pepper; 1 tbsp Tahini; 1 tsp Olive Oil

Nutrition

Per serving

543 calories

Protein: 35g; 24% of calories
Carbs: 41g; 29% of calories
Fat: 30g; 47% of calories

Ingredients

7 items

Instructions

Prep 10 min · Cook 30 min

Press the extra firm tofu for 15 minutes to remove excess moisture, then cut into uniform cubes.
Toss the broccoli florets and sliced red bell peppers with half of the olive oil and a pinch of sea salt.
Roast the vegetables in a preheated oven at 400°F for 20 minutes until tender and slightly charred.
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the tofu cubes until golden and crispy on all sides.
Prepare the dressing by whisking together the tahini with a squeeze of lemon juice and a splash of warm water until it reaches a creamy consistency.
Assemble the power bowl by placing the cooked quinoa at the base and topping it with the roasted vegetables, crispy tofu, and edamame.
Drizzle the lemon-tahini dressing over the bowl and serve immediately.

Nutrition

Ingredients

Instructions

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