Name: Roasted vegetable and tofu bowl
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz extra firm tofu, pressed and cubed; 1/2 medium zucchini, sliced into half-moons; 3/4 red bell pepper, chopped; 1 tsp olive oil; 1/2 tsp salt; 1/2 tsp black pepper; 1/4 cup quinoa; 1/2 cup water; 1/2 cup nonfat Greek yogurt; 1 1/2 tsp lemon juice; 1/4 tsp garlic powder; 1/4 tsp dried parsley

Nutrition

Per serving

512 calories

Protein: 42g; 32% of calories
Carbs: 46g; 35% of calories
Fat: 20g; 34% of calories

Instructions

Prep 15 min · Cook 25 min

Preheat the oven to 400°F. On a half-sheet pan, toss the tofu, zucchini, and bell pepper with olive oil, half the salt, and the black pepper. Spread in a single layer and roast for 25 to 30 minutes until the tofu is golden and the vegetables are tender.
While the vegetables roast, combine the quinoa, water, and the remaining salt in a small saucepan. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes.
In a small bowl, whisk together the Greek yogurt, lemon juice, garlic powder, and dried parsley until smooth.
Fluff the quinoa with a fork and place it in a bowl. Top with the roasted tofu and vegetables. Drizzle the yogurt dressing over the top and serve.

Nutrition

Ingredients

Instructions

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