Name: Roasted vegetable protein bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz firm tofu, drained and cubed; 3 oz Yukon Gold potato, cubed small; 1/2 red bell pepper, diced; 1/2 medium zucchini, diced; 1 tsp extra virgin olive oil; 1/4 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp salt; 1/2 tsp black pepper; 1 large egg; 8 olive oil cooking sprays; 3/4 tsp lemon juice; 1 1/2 tbsp fresh chives, chopped

Nutrition

Per serving

526 calories

Protein: 44g; 31% of calories
Carbs: 29g; 21% of calories
Fat: 29g; 47% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 425°F. Place the tofu cubes between clean kitchen towels and press firmly for 10 minutes to remove excess moisture. Pat the tofu dry once finished.
Coat a half-sheet pan with cooking spray. On the pan, toss the tofu, potato, red bell pepper, and zucchini with the olive oil, garlic powder, smoked paprika, two-thirds of the salt, and half the black pepper. Spread the mixture into a single layer with space between the pieces. Roast for 25 minutes, tossing once halfway through, until the potatoes are tender and the tofu is golden.
While the hash finishes roasting, coat a small nonstick skillet with cooking spray over medium heat. Crack the egg into the skillet and season with the remaining salt and black pepper. Cook for 3 minutes until the white is set and the yolk is still soft. Done when whites set and yolk soft.
Transfer the roasted hash to a plate and drizzle with lemon juice. Top with the fried egg and garnish with chopped chives.

Nutrition

Ingredients

Instructions

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