Tofu Pesto Power Bowl

• porties: 2
• actieve tijd: 10 min
• totale tijd: 25-30 min

Ingrediënten

Tofu & Veggies

200 g firm or extra-firm tofu, pressed and cubed

1 tbsp olive oil

1 cup broccoli florets

1 red capsicum, sliced

½ cup cherry tomatoes, halved

Salt & pepper to taste

Base

1 cup cooked quinoa, brown rice, or cauliflower rice

Pesto

2 tbsp pesto (store-bought or homemade, see tip below)

1 tsp lemon juice

1 tsp olive oil (optional)

Toppings (optional)

1 tbsp pumpkin seeds or sunflower seeds

1 tbsp crumbled feta

Fresh basil leaves

Instructies

Press tofu to remove excess water for crispiness.

Cook tofu: Heat ½ tbsp olive oil in a pan over medium-high heat. Add tofu cubes and cook 4–5 min per side until golden. Remove and set aside.

Cook/roast veggies:

Pan-sauté: Heat remaining oil, add broccoli and capsicum, cook 5–7 min until tender-crisp. Add cherry tomatoes last (1–2 min).

Oven roast option: 200°C (400°F) for 15 min, tossing halfway.

Prepare base: Cook quinoa/rice according to package instructions.

Assemble bowl: Layer quinoa, vegetables, tofu, and drizzle pesto on top.

Add toppings: Sprinkle seeds, feta, and fresh basil if desired.

Notities

🧊 Meal Prep Tips

Store in airtight containers 3–4 days.

Keep pesto separate if making ahead to prevent soggy veggies.

Reheat lightly in a pan or microwave (avoid overheating pesto for best flavour).

🌈 Variations

Mediterranean: Add olives, artichokes, and sun-dried tomatoes.

Spicy: Mix in chili flakes or sriracha into pesto.

Nutty boost: Top with chopped walnuts or almonds for omega-3s.

Green goddess: Swap quinoa for a bed of leafy greens and add avocado slices.