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 a vibrant bowl featuring crispy baked tofu paired with tender roasted vegetables and a nutty quinoa base, elevated by roasted chickpeas for crunch. This satisfying meal harmonizes textures and flavors for a nourishing experience, perfect for any time of day.

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NUTRITION

572kcal
Protein
32g
Fat
19.9g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

0.75 cup Cooked Quinoa

0.5 cup Roasted Chickpeas

1 medium Bell Pepper

1 medium Zucchini

1 tsp Olive Oil

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PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut into bite-sized cubes. Toss with a pinch of salt, pepper, and a drizzle of olive oil.

  • 2

    Preheat the oven to 400°F. Spread the tofu cubes on a baking sheet lined with parchment paper and bake for 25-30 minutes until crispy, flipping halfway through.

  • 3

    While the tofu bakes, chop the bell pepper and zucchini into chunks. Toss the vegetables with a small amount of olive oil, salt, and pepper.

  • 4

    Spread the vegetables on another baking sheet and roast in the oven for about 20 minutes until they are tender and slightly charred.

  • 5

    In a bowl, combine the roasted tofu, vegetables, cooked quinoa, and roasted chickpeas.

  • 6

    Gently toss everything together and serve warm as a vibrant Buddha 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 a vibrant bowl featuring crispy baked tofu paired with tender roasted vegetables and a nutty quinoa base, elevated by roasted chickpeas for crunch. This satisfying meal harmonizes textures and flavors for a nourishing experience, perfect for any time of day.

NUTRITION

572kcal
Protein
32g
Fat
19.9g
Carbs
70g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

0.75 cup Cooked Quinoa

0.5 cup Roasted Chickpeas

1 medium Bell Pepper

1 medium Zucchini

1 tsp Olive Oil

PREPARATION

  • 1

    Press the tofu to remove excess moisture, then cut into bite-sized cubes. Toss with a pinch of salt, pepper, and a drizzle of olive oil.

  • 2

    Preheat the oven to 400°F. Spread the tofu cubes on a baking sheet lined with parchment paper and bake for 25-30 minutes until crispy, flipping halfway through.

  • 3

    While the tofu bakes, chop the bell pepper and zucchini into chunks. Toss the vegetables with a small amount of olive oil, salt, and pepper.

  • 4

    Spread the vegetables on another baking sheet and roast in the oven for about 20 minutes until they are tender and slightly charred.

  • 5

    In a bowl, combine the roasted tofu, vegetables, cooked quinoa, and roasted chickpeas.

  • 6

    Gently toss everything together and serve warm as a vibrant Buddha bowl.