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Roasted Vietnamese Bean Bowl with Tofu

Roasted Vietnamese Bean Bowl with Tofu A CIF Food Is Medicine dinner inspired by Vietnamese flavors with emphasis on Heart Healthy, Omega-3, Lower Sodium, High Protein, Anti-Inflammatory. Designed for Food Is Medicine programming with fiber-rich plants, lean proteins, healthy fats, herbs, spices, and lower-sodium flavor building. This recipe supports practical, affordable meal planning for chronic disease prevention education and community cooking demonstrations.
Prep Time 12 mins
Cook Time 35 mins
Total Time 47 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Beginner
Cooking Temp: 400°F  C
Servings: 4
Estimated Cost: 17
Calories: 450
Best Season: All Seasons
Dietary: Gluten Free, Plant-Forward
Description
A CIF Food Is Medicine dinner inspired by Vietnamese flavors with emphasis on Heart Healthy, Omega-3, Lower Sodium, High Protein, Anti-Inflammatory.
Ingredients:
  • 1 pound tofu
  • 1 cup quinoa
  • 1 cup cucumber
  • 1 cup cabbage
  • 2 cups herbs and greens
  • basil
  • scallions
  • chili
  • 1/4 cup pumpkin seeds
  • black pepper to taste
Instructions
  1. 1
    Preheat oven to 400°F and line a sheet pan if desired,
    Combine ingredients with olive oil, herbs, spices, and citrus,
    Roast or bake until vegetables are tender and protein is cooked through,
    Serve warm with fresh herbs or lemon.
Keywords: roasted vietnamese bean bowl with tofu, vietnamese, dinner, heart healthy, omega-3, lower sodium, high protein, anti-inflammatory, 1 cup cucumber, 1 cup cabbage
Read it online: https://www.mcmh.us/recipe-maker/roasted-vietnamese-bean-bowl-with-tofu/