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 Buddha Bowl featuring crispy baked tofu and roasted vegetables. The firm tofu is baked to perfection until delightfully crispy, then paired with protein-packed chickpeas and a medley of roasted broccoli, zucchini, and sweet red bell pepper, all lightly tossed in olive oil and seasoned with salt and pepper. A nourishing, colorful bowl that’s as visually appealing as it is delicious.

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NUTRITION

533kcal
Protein
38.7g
Fat
22.9g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1/2 cup Chickpeas (approx. 125g)

1 cup Broccoli (91g)

1/2 cup Sliced Zucchini (45g)

1/2 medium Red Bell Pepper (75g)

1 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Preheat your oven to 400°F (200°C).

  • 2

    Cut the pressed tofu into bite-sized cubes and toss with a pinch of salt and pepper.

  • 3

    On a baking sheet lined with parchment paper, spread out the tofu cubes and the chickpeas. Drizzle with half of the olive oil. Roast in the oven for about 25-30 minutes, flipping halfway, until the tofu is crispy and the chickpeas are slightly crunchy.

  • 4

    Meanwhile, prepare the vegetables. In a bowl, combine the broccoli, sliced zucchini, and red bell pepper. Drizzle with the remaining olive oil, season with salt and pepper, and toss to coat evenly.

  • 5

    Lay the vegetables on another baking sheet and roast in the oven for 15-20 minutes until tender and lightly charred.

  • 6

    Assemble your Buddha Bowl by placing a generous serving of roasted vegetables as the base, then topping with the crispy baked tofu and roasted chickpeas. 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 Buddha Bowl featuring crispy baked tofu and roasted vegetables. The firm tofu is baked to perfection until delightfully crispy, then paired with protein-packed chickpeas and a medley of roasted broccoli, zucchini, and sweet red bell pepper, all lightly tossed in olive oil and seasoned with salt and pepper. A nourishing, colorful bowl that’s as visually appealing as it is delicious.

NUTRITION

533kcal
Protein
38.7g
Fat
22.9g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1/2 cup Chickpeas (approx. 125g)

1 cup Broccoli (91g)

1/2 cup Sliced Zucchini (45g)

1/2 medium Red Bell Pepper (75g)

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Preheat your oven to 400°F (200°C).

  • 2

    Cut the pressed tofu into bite-sized cubes and toss with a pinch of salt and pepper.

  • 3

    On a baking sheet lined with parchment paper, spread out the tofu cubes and the chickpeas. Drizzle with half of the olive oil. Roast in the oven for about 25-30 minutes, flipping halfway, until the tofu is crispy and the chickpeas are slightly crunchy.

  • 4

    Meanwhile, prepare the vegetables. In a bowl, combine the broccoli, sliced zucchini, and red bell pepper. Drizzle with the remaining olive oil, season with salt and pepper, and toss to coat evenly.

  • 5

    Lay the vegetables on another baking sheet and roast in the oven for 15-20 minutes until tender and lightly charred.

  • 6

    Assemble your Buddha Bowl by placing a generous serving of roasted vegetables as the base, then topping with the crispy baked tofu and roasted chickpeas. Serve warm and enjoy.