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, hearty Buddha bowl featuring crispy baked tofu, fluffy quinoa, and a medley of roasted vegetables, accented by a light sesame dressing. This balanced bowl delights the palate with its crunchy tofu, tender veggies, and a subtle nuttiness that unites every bite into a satisfying meal.

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NUTRITION

607kcal
Protein
32.9g
Fat
25.9g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

1/2 cup cooked Quinoa

3/4 cup Roasted Chickpeas

1 serving Mixed Roasted Vegetables (approx. 250g)

1/2 tbsp Olive Oil

1 tsp Sesame Oil

1 tbsp Cornstarch

1 tsp Garlic Powder

1 tsp Chili Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    In a bowl, gently toss the tofu cubes with sesame oil, garlic powder, chili powder, salt, and pepper. Sprinkle the cornstarch evenly over the tofu and toss to coat.

  • 4

    Spread the tofu cubes on a lined baking sheet and bake for 25-30 minutes, flipping halfway, until the tofu is golden and crispy.

  • 5

    While the tofu is baking, prepare the vegetables by chopping broccoli, red bell pepper, and carrots. Toss them with olive oil, salt, and pepper, and spread on another baking sheet.

  • 6

    Roast the vegetables in the oven for about 20 minutes or until tender and slightly charred.

  • 7

    Warm the pre-cooked quinoa if needed. If you prefer roasted chickpeas, toss them with a pinch of salt and roast for 10-15 minutes; if already roasted, simply warm them.

  • 8

    Assemble your Buddha bowl by adding a base of quinoa, then topping with roasted vegetables, crispy baked tofu, and chickpeas.

  • 9

    Drizzle any remaining pan juices or add a splash of sesame oil over the bowl for extra flavor. Serve warm and enjoy.

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, hearty Buddha bowl featuring crispy baked tofu, fluffy quinoa, and a medley of roasted vegetables, accented by a light sesame dressing. This balanced bowl delights the palate with its crunchy tofu, tender veggies, and a subtle nuttiness that unites every bite into a satisfying meal.

NUTRITION

607kcal
Protein
32.9g
Fat
25.9g
Carbs
63.5g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

1/2 cup cooked Quinoa

3/4 cup Roasted Chickpeas

1 serving Mixed Roasted Vegetables (approx. 250g)

1/2 tbsp Olive Oil

1 tsp Sesame Oil

1 tbsp Cornstarch

1 tsp Garlic Powder

1 tsp Chili Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    In a bowl, gently toss the tofu cubes with sesame oil, garlic powder, chili powder, salt, and pepper. Sprinkle the cornstarch evenly over the tofu and toss to coat.

  • 4

    Spread the tofu cubes on a lined baking sheet and bake for 25-30 minutes, flipping halfway, until the tofu is golden and crispy.

  • 5

    While the tofu is baking, prepare the vegetables by chopping broccoli, red bell pepper, and carrots. Toss them with olive oil, salt, and pepper, and spread on another baking sheet.

  • 6

    Roast the vegetables in the oven for about 20 minutes or until tender and slightly charred.

  • 7

    Warm the pre-cooked quinoa if needed. If you prefer roasted chickpeas, toss them with a pinch of salt and roast for 10-15 minutes; if already roasted, simply warm them.

  • 8

    Assemble your Buddha bowl by adding a base of quinoa, then topping with roasted vegetables, crispy baked tofu, and chickpeas.

  • 9

    Drizzle any remaining pan juices or add a splash of sesame oil over the bowl for extra flavor. Serve warm and enjoy.