Description
A spicy and crispy tofu bowl featuring roasted tofu and vegetables, perfect for quick weeknight meals.
Ingredients
Scale
- 1 block firm tofu
- 2 tablespoons chili crisp
- 1 bell pepper (any color), sliced
- 1 cup broccoli florets
- 2 tablespoons olive oil
- Salt and pepper to taste
- Cooked rice or quinoa for serving
Instructions
- Preheat the oven to 400°F (200°C).
- Press the tofu to remove excess moisture, then cut it into cubes.
- In a mixing bowl, toss the tofu with olive oil, chili crisp, salt, and pepper.
- Spread the tofu on a baking sheet and roast for 25-30 minutes, flipping halfway through.
- In the last 10 minutes of cooking, add bell peppers and broccoli to the baking sheet.
- Serve the roasted tofu and vegetables over cooked rice or quinoa.
Notes
For extra crisp, consider using an air fryer. Store in an airtight container in the fridge for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg
Keywords: tofu, vegan, chili crisp, quick meal, roasted vegetables