Crispy Baked Tofu with Roasted Vegetable Buddha Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Tofu with Roasted Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Vegetable Buddha Bowl

Enjoy a vibrant bowl featuring crispy baked tofu paired with protein-packed roasted chickpeas, fluffy quinoa, and a colorful medley of roasted vegetables drizzled with a hint of olive oil. This hearty bowl is both satisfying and balanced, perfect for a wholesome meal that delights both the eyes and the palate.

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NUTRITION

571kcal
Protein
35g
Fat
21.8g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

100g Roasted Chickpeas

1/2 cup Cooked Quinoa (~92g)

150g Mixed Roasted Vegetables

1 tsp Olive Oil

Spices to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.

  • 2

    Press the tofu to remove excess moisture, then cut into 1-inch cubes. In a bowl, toss tofu cubes with a sprinkle of garlic powder, onion powder, smoked paprika, salt, and pepper.

  • 3

    Spread the tofu cubes on one baking sheet and bake for 25-30 minutes, flipping halfway through, until edges are crispy.

  • 4

    Meanwhile, on the second baking sheet, toss the mixed vegetables with a drizzle of olive oil and a pinch of salt and pepper. Roast for about 20 minutes until tender and slightly caramelized.

  • 5

    If using canned or pre-cooked chickpeas, toss them with a little smoked paprika and roast for 15 minutes or until slightly crispy.

  • 6

    Prepare cooked quinoa if not already done by following package instructions.

  • 7

    Assemble your Buddha bowl by layering the cooked quinoa at the base, then add the roasted tofu, chickpeas, and vegetables. Drizzle with additional olive oil if desired and adjust seasonings.

  • 8

    Serve warm and enjoy this balanced, nourishing bowl.

Crispy Baked Tofu with Roasted Vegetable Buddha Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Tofu with Roasted Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Vegetable Buddha Bowl

Enjoy a vibrant bowl featuring crispy baked tofu paired with protein-packed roasted chickpeas, fluffy quinoa, and a colorful medley of roasted vegetables drizzled with a hint of olive oil. This hearty bowl is both satisfying and balanced, perfect for a wholesome meal that delights both the eyes and the palate.

NUTRITION

571kcal
Protein
35g
Fat
21.8g
Carbs
61g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

100g Roasted Chickpeas

1/2 cup Cooked Quinoa (~92g)

150g Mixed Roasted Vegetables

1 tsp Olive Oil

Spices to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.

  • 2

    Press the tofu to remove excess moisture, then cut into 1-inch cubes. In a bowl, toss tofu cubes with a sprinkle of garlic powder, onion powder, smoked paprika, salt, and pepper.

  • 3

    Spread the tofu cubes on one baking sheet and bake for 25-30 minutes, flipping halfway through, until edges are crispy.

  • 4

    Meanwhile, on the second baking sheet, toss the mixed vegetables with a drizzle of olive oil and a pinch of salt and pepper. Roast for about 20 minutes until tender and slightly caramelized.

  • 5

    If using canned or pre-cooked chickpeas, toss them with a little smoked paprika and roast for 15 minutes or until slightly crispy.

  • 6

    Prepare cooked quinoa if not already done by following package instructions.

  • 7

    Assemble your Buddha bowl by layering the cooked quinoa at the base, then add the roasted tofu, chickpeas, and vegetables. Drizzle with additional olive oil if desired and adjust seasonings.

  • 8

    Serve warm and enjoy this balanced, nourishing bowl.