Roasted Vegetable and Tofu Bowl

This Roasted Vegetable and Tofu Bowl combines vibrant seasonal vegetables and protein-rich tofu, all roasted to perfection and served over a bed of fluffy quinoa. It's a hearty yet healthy dish that satisfies late-night cravings while nourishing the body.

Ingredients

• Firm Tofu - 200 grams
• Red Bell Pepper - 1 medium, diced
• Zucchini - 1 medium, diced
• Carrot - 1 medium, sliced
• Red Onion - 1 medium, sliced
• Olive Oil - 2 tablespoons
• Soy Sauce - 1 tablespoon
• Garlic Powder - 1 teaspoon
• Paprika - 1 teaspoon
• Quinoa - 100 grams
• Vegetable Broth - 200 ml
• Salt - to taste
• Pepper - to taste
• Fresh Parsley - for garnish

Steps

1. Preheat your oven to 200°C (400°F).
2. Press the tofu between paper towels to remove excess moisture, then cut it into cubes.
3. In a bowl, toss the diced red bell pepper, zucchini, carrot, and red onion with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper.
4. Spread the vegetables on a baking sheet and bake for 20 minutes.
5. While the vegetables are roasting, prepare the quinoa. Rinse the quinoa under cold water, then combine it with vegetable broth in a saucepan.
6. Bring the broth to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
7. In a separate pan, heat the remaining tablespoon of olive oil over medium heat and add the tofu cubes. Drizzle with soy sauce and cook until golden brown, about 8-10 minutes.
8. Once the vegetables are done roasting, remove them from the oven and combine them with the cooked tofu and quinoa.
9. Serve the bowl warm, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 20 g
• Carbs: 55 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 16 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Rich in plant-based protein from tofu, promoting muscle health.
• High in fiber from vegetables and quinoa, aiding digestion.

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