Photo by Alesia Kozik on Pexels
Crispy Baked Tofu & Chickpea Bowl with Lemon-Tahini Dressing
Golden roasted tofu and crunchy spiced chickpeas sit atop fluffy quinoa and caramelised vegetables, all finished with a silky lemon-tahini drizzle.
- 260 g firm tofu
- 200 g chickpeas, canned, drained
- 40 g quinoa
- 1 pc red pepper
- 1 pc courgette
- 1 pc red onion
- 6 g tahini
- 1 tbsp lemon juice
- 1 pc garlic
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 10 g fresh parsley
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Add to a shopping listHow the shopping list works →Roast the tofu & chickpeas
- Step 1
Preheat oven to 200°C (fan 180°C). Press tofu between paper towels for 10 minutes to remove excess moisture, then cut into 2cm cubes.
- Step 2
Toss the tofu cubes and drained chickpeas with cumin, smoked paprika, a pinch of salt and black pepper on a large baking tray lined with parchment paper.
- Step 3
Roast for 25 minutes, turning halfway, until the tofu is golden and lightly crisp at the edges and the chickpeas are crunchy.
Roast the vegetables
- Step 1
While the tofu roasts, chop the red pepper, courgette and red onion into 2cm chunks.
- Step 2
Spread on a separate baking tray, season with salt and pepper, and roast in the same oven for 20 minutes until softened and lightly caramelised at the edges.
Make the dressing & assemble
- Step 1
Meanwhile, cook the quinoa according to packet instructions (roughly 12 minutes in boiling water), then drain and fluff with a fork.
- Step 2
Whisk the tahini with the lemon juice, crushed garlic clove and 2-3 tablespoons of water until smooth and pourable; season to taste.
- Step 3
Divide the quinoa between two bowls, top with the roasted tofu, chickpeas and vegetables, drizzle with the tahini dressing and scatter with chopped parsley to serve.
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