Crispy Baked Tofu and Quinoa Power Bowl

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

Crispy Baked Tofu and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu and Quinoa Power Bowl

Savor a vibrant bowl featuring crispy baked tofu, buttery edamame, and fluffy quinoa tossed with fresh red bell pepper, spinach, and shredded carrot. This bowl is lightly dressed with a zesty blend of low-sodium soy sauce, rice vinegar, and a hint of olive oil, making it a wholesome and satisfying meal perfect for any time of the day.

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NUTRITION

555kcal
Protein
39g
Fat
24.7g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1/2 cup Shelled Edamame (≈75g)

1/2 cup cooked Quinoa (≈92g)

1/2 medium Red Bell Pepper

1 cup Fresh Spinach

1 medium Carrot (shredded)

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

1 tsp Rice Vinegar

Pinch Garlic Powder

Pinch Onion Powder

Pinch Black Pepper

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PREPARATION

  • 1

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

  • 2

    Preheat the oven to 400°F (200°C). In a bowl, toss tofu cubes with olive oil, garlic powder, onion powder, and black pepper to evenly coat.

  • 3

    Spread the tofu cubes onto a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through, until crispy and golden.

  • 4

    While the tofu bakes, prepare the quinoa according to package instructions, and steam or lightly sauté the edamame if desired.

  • 5

    Dice the red bell pepper, shred the carrot, and roughly chop the fresh spinach.

  • 6

    In a small bowl, whisk together the low-sodium soy sauce and rice vinegar to create a light dressing.

  • 7

    Assemble the power bowl by placing cooked quinoa as the base, then layering the baked tofu, edamame, red bell pepper, spinach, and shredded carrot.

  • 8

    Drizzle the dressing over the bowl, toss gently, and serve warm or at room temperature.

Crispy Baked Tofu and Quinoa Power Bowl

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

Crispy Baked Tofu and Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu and Quinoa Power Bowl

Savor a vibrant bowl featuring crispy baked tofu, buttery edamame, and fluffy quinoa tossed with fresh red bell pepper, spinach, and shredded carrot. This bowl is lightly dressed with a zesty blend of low-sodium soy sauce, rice vinegar, and a hint of olive oil, making it a wholesome and satisfying meal perfect for any time of the day.

NUTRITION

555kcal
Protein
39g
Fat
24.7g
Carbs
47.1g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

1/2 cup Shelled Edamame (≈75g)

1/2 cup cooked Quinoa (≈92g)

1/2 medium Red Bell Pepper

1 cup Fresh Spinach

1 medium Carrot (shredded)

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

1 tsp Rice Vinegar

Pinch Garlic Powder

Pinch Onion Powder

Pinch Black Pepper

PREPARATION

  • 1

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

  • 2

    Preheat the oven to 400°F (200°C). In a bowl, toss tofu cubes with olive oil, garlic powder, onion powder, and black pepper to evenly coat.

  • 3

    Spread the tofu cubes onto a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through, until crispy and golden.

  • 4

    While the tofu bakes, prepare the quinoa according to package instructions, and steam or lightly sauté the edamame if desired.

  • 5

    Dice the red bell pepper, shred the carrot, and roughly chop the fresh spinach.

  • 6

    In a small bowl, whisk together the low-sodium soy sauce and rice vinegar to create a light dressing.

  • 7

    Assemble the power bowl by placing cooked quinoa as the base, then layering the baked tofu, edamame, red bell pepper, spinach, and shredded carrot.

  • 8

    Drizzle the dressing over the bowl, toss gently, and serve warm or at room temperature.