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: 175g Extra Firm Tofu, cubed; 3/4 cup Cooked Quinoa; 1 cup Broccoli florets; 1/2 cup Sliced Red Bell Pepper; 1.5 tbsp Nutritional Yeast; 1 tbsp Tahini; 1 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 1 tsp Toasted Sesame Seeds

Ingredients

9 items

175g Extra Firm Tofu, cubed
¾ cup Cooked Quinoa
1 cup Broccoli florets
½ cup Sliced Red Bell Pepper
1½ tbsp Nutritional Yeast
1 tbsp Tahini
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 tsp Toasted Sesame Seeds

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 extra firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut into bite-sized cubes.
In a bowl, toss the tofu cubes with nutritional yeast, sea salt, and black pepper until every piece is evenly coated.
Arrange the tofu, broccoli florets, and sliced bell peppers on the prepared baking sheet in a single layer.
Drizzle the olive oil over the vegetables and tofu, tossing gently to coat.
Roast in the oven for 20-25 minutes, flipping the tofu halfway through, until the tofu is crispy and the vegetables are tender.
While the tray roasts, whisk together the tahini and lemon juice in a small bowl, adding a teaspoon of water at a time until it reaches a pourable consistency.
Assemble the power bowl by placing the warm quinoa at the base and topping it with the roasted vegetables and crispy tofu.
Drizzle the lemon-tahini dressing over the top and finish with a sprinkle of toasted sesame seeds.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More lunch recipes