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 oz Extra Firm Tofu, cubed; 1/2 cup Cooked Quinoa; 1 cup Broccoli Florets; 1/2 cup Red Bell Pepper, sliced; 1 tsp Extra Virgin Olive Oil; 1 tbsp Tahini; 1 tbsp Nutritional Yeast; 1 tbsp Lemon Juice

Nutrition

Per serving

452 calories

Protein: 26g; 22% of calories
Carbs: 38g; 32% of calories
Fat: 24g; 45% of calories

Ingredients

8 items

Instructions

Prep 10 min · Cook 30 min

Preheat your oven to 400°F and line a baking sheet with parchment paper.
Press the tofu between paper towels to remove excess moisture, then cut into bite-sized cubes.
Toss the broccoli florets and sliced red bell peppers with half of the olive oil and a pinch of salt.
Spread the vegetables on the baking sheet and roast for 15 to 20 minutes until tender and slightly charred.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Add the tofu cubes to the skillet and sear for 8 to 10 minutes, turning occasionally until all sides are golden and crispy.
In a small bowl, whisk together the tahini, lemon juice, nutritional yeast, and a tablespoon of warm water until smooth.
Assemble the bowl by placing the cooked quinoa at the base, followed by the roasted vegetables and crispy tofu.
Drizzle the lemon-tahini dressing over the top and serve immediately.

Nutrition

Ingredients

Instructions

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