Crispy Baked Tofu with Quinoa and Roasted Vegetables

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

Crispy Baked Tofu with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Quinoa and Roasted Vegetables

Savor this wholesome dish featuring crispy baked tofu paired with fluffy quinoa and a colorful medley of roasted vegetables. The tofu is lightly seasoned and baked to achieve a satisfyingly crunchy texture, while the quinoa and veggies create a hearty, nutritious base perfect for any meal time.

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NUTRITION

562kcal
Protein
36.5g
Fat
21.9g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

0.75 cup cooked Quinoa

1 medium Red Bell Pepper

0.5 medium Zucchini

1 cup Broccoli

1 tbsp Cornstarch

2 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu for 15 minutes to remove excess moisture, then cut it into bite-sized cubes.

  • 3

    Toss the tofu cubes with cornstarch, a pinch of salt, and pepper until evenly coated.

  • 4

    Arrange the tofu on a baking sheet lined with parchment paper and drizzle with 1 tsp olive oil.

  • 5

    Bake the tofu for 25-30 minutes, flipping halfway through, until golden and crispy.

  • 6

    While the tofu is baking, preheat a separate baking tray with the remaining olive oil.

  • 7

    Chop the red bell pepper, zucchini, and broccoli into uniform pieces. Toss with a bit of salt, pepper, and a drizzle of olive oil.

  • 8

    Spread the vegetables evenly on the tray and roast in the oven for about 20 minutes, until tender and slightly charred.

  • 9

    Prepare the quinoa as per package instructions if not already cooked, ensuring about 0.75 cup is ready.

  • 10

    To serve, place a portion of quinoa on your plate, top with the roasted vegetables, and finish with a generous serving of crispy baked tofu.

Crispy Baked Tofu with Quinoa and Roasted Vegetables

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

Crispy Baked Tofu with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Quinoa and Roasted Vegetables

Savor this wholesome dish featuring crispy baked tofu paired with fluffy quinoa and a colorful medley of roasted vegetables. The tofu is lightly seasoned and baked to achieve a satisfyingly crunchy texture, while the quinoa and veggies create a hearty, nutritious base perfect for any meal time.

NUTRITION

562kcal
Protein
36.5g
Fat
21.9g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

0.75 cup cooked Quinoa

1 medium Red Bell Pepper

0.5 medium Zucchini

1 cup Broccoli

1 tbsp Cornstarch

2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu for 15 minutes to remove excess moisture, then cut it into bite-sized cubes.

  • 3

    Toss the tofu cubes with cornstarch, a pinch of salt, and pepper until evenly coated.

  • 4

    Arrange the tofu on a baking sheet lined with parchment paper and drizzle with 1 tsp olive oil.

  • 5

    Bake the tofu for 25-30 minutes, flipping halfway through, until golden and crispy.

  • 6

    While the tofu is baking, preheat a separate baking tray with the remaining olive oil.

  • 7

    Chop the red bell pepper, zucchini, and broccoli into uniform pieces. Toss with a bit of salt, pepper, and a drizzle of olive oil.

  • 8

    Spread the vegetables evenly on the tray and roast in the oven for about 20 minutes, until tender and slightly charred.

  • 9

    Prepare the quinoa as per package instructions if not already cooked, ensuring about 0.75 cup is ready.

  • 10

    To serve, place a portion of quinoa on your plate, top with the roasted vegetables, and finish with a generous serving of crispy baked tofu.