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

Savor the vibrant flavors of this nourishing Buddha Bowl featuring crispy baked tofu, hearty chickpeas, and fluffy quinoa, all nestled alongside roasted bell peppers, zucchini, and fresh spinach. Finished with a sprinkle of toasted sesame seeds, each bite is a delightful blend of textures and warm, roasted aromas that perfectly balance the plant-based goodness.

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NUTRITION

590kcal
Protein
40.2g
Fat
20.8g
Carbs
59.9g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

1/2 cup rinsed Chickpeas

1/2 cup cooked Quinoa

1 medium Mixed Bell Pepper

1 medium Zucchini

1 cup raw Spinach

1 tbsp Toasted Sesame Seeds

1 tbsp Soy Sauce

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PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes. Toss tofu cubes gently with soy sauce to lightly coat.

  • 3

    Spread the tofu evenly on the baking sheet and bake for about 25-30 minutes, flipping halfway through, until the tofu becomes golden and crispy.

  • 4

    While the tofu bakes, chop the bell pepper and zucchini into bite-sized pieces. Toss them in a lightly oiled pan or on a separate baking sheet (if desired, a light spray of oil can be used) and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

    In a bowl, assemble the Buddha Bowl by layering the quinoa as the base, adding roasted tofu, chickpeas, the roasted vegetables, and a fresh bed of spinach on top.

  • 7

    Finish with a sprinkle of toasted sesame seeds. Serve warm and enjoy your nutrient-packed, flavorful 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

Savor the vibrant flavors of this nourishing Buddha Bowl featuring crispy baked tofu, hearty chickpeas, and fluffy quinoa, all nestled alongside roasted bell peppers, zucchini, and fresh spinach. Finished with a sprinkle of toasted sesame seeds, each bite is a delightful blend of textures and warm, roasted aromas that perfectly balance the plant-based goodness.

NUTRITION

590kcal
Protein
40.2g
Fat
20.8g
Carbs
59.9g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

1/2 cup rinsed Chickpeas

1/2 cup cooked Quinoa

1 medium Mixed Bell Pepper

1 medium Zucchini

1 cup raw Spinach

1 tbsp Toasted Sesame Seeds

1 tbsp Soy Sauce

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes. Toss tofu cubes gently with soy sauce to lightly coat.

  • 3

    Spread the tofu evenly on the baking sheet and bake for about 25-30 minutes, flipping halfway through, until the tofu becomes golden and crispy.

  • 4

    While the tofu bakes, chop the bell pepper and zucchini into bite-sized pieces. Toss them in a lightly oiled pan or on a separate baking sheet (if desired, a light spray of oil can be used) and roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

    In a bowl, assemble the Buddha Bowl by layering the quinoa as the base, adding roasted tofu, chickpeas, the roasted vegetables, and a fresh bed of spinach on top.

  • 7

    Finish with a sprinkle of toasted sesame seeds. Serve warm and enjoy your nutrient-packed, flavorful bowl.