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: 6 ounces Extra Firm Tofu; 0.5 cup Cooked Quinoa; 0.25 cup Shelled Edamame; 1 cup Broccoli Florets; 0.5 cup Sliced Red Bell Pepper; 1 teaspoon Olive Oil; 1 tablespoon Tahini; 1 tablespoon Nutritional Yeast; 1 tablespoon Lemon Juice; 1 teaspoon Toasted Sesame Seeds

Nutrition

Per serving

509 calories

Protein: 33g; 25% of calories
Carbs: 43g; 32% of calories
Fat: 26g; 44% of calories

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Press the extra-firm tofu between paper towels to remove excess moisture then cut into bite-sized cubes.
Toss the broccoli florets and sliced red bell pepper with half of the olive oil and a pinch of salt.
Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly charred.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Coat the tofu cubes in nutritional yeast and pan-sear until golden brown and crispy on all sides.
Whisk together the tahini lemon juice and a splash of water in a small bowl to create a smooth dressing.
Assemble the bowl by layering the cooked quinoa roasted vegetables steamed edamame and crispy tofu.
Drizzle the lemon-tahini dressing over the top and finish with a sprinkle of toasted sesame seeds.

Nutrition

Ingredients

Instructions

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