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, tender roasted vegetables, quinoa, and a boost of plant-based proteins from chickpeas and edamame. The flavors combine to offer a satisfying and nourishing meal with a balanced texture from crunchy veggies and soft quinoa, enhanced by a light olive oil drizzle.

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NUTRITION

544kcal
Protein
37g
Fat
18.7g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

1/2 cup cooked Quinoa (approx. 93g)

1/3 cup Roasted Chickpeas (approx. 55g)

1/2 cup Shelled Edamame (approx. 75g)

1 cup chopped Broccoli (91g)

1 medium Red Bell Pepper (120g)

1 medium Carrot (61g)

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes. Toss the tofu cubes with a small drizzle of olive oil, salt, pepper, and your preferred seasonings.

  • 3

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

  • 4

    Simultaneously, chop the broccoli, red bell pepper, and carrot. Toss them lightly with olive oil, salt, and pepper. Arrange these vegetables on another baking sheet and roast for 20 minutes or until tender and slightly caramelized.

  • 5

    Prepare quinoa according to package instructions until fluffy.

  • 6

    If using frozen edamame, steam or microwave them until heated through.

  • 7

    For the roasted chickpeas, if you haven’t pre-roasted them, toss canned chickpeas (drained and rinsed) in a little olive oil and seasonings, then roast them for about 15-20 minutes until lightly crisp.

  • 8

    Assemble your Buddha bowl by layering the cooked quinoa as a base, then add the crispy baked tofu, roasted chickpeas, edamame, and roasted vegetables.

  • 9

    Drizzle with a touch more olive oil if desired and serve warm.

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, tender roasted vegetables, quinoa, and a boost of plant-based proteins from chickpeas and edamame. The flavors combine to offer a satisfying and nourishing meal with a balanced texture from crunchy veggies and soft quinoa, enhanced by a light olive oil drizzle.

NUTRITION

544kcal
Protein
37g
Fat
18.7g
Carbs
66g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

1/2 cup cooked Quinoa (approx. 93g)

1/3 cup Roasted Chickpeas (approx. 55g)

1/2 cup Shelled Edamame (approx. 75g)

1 cup chopped Broccoli (91g)

1 medium Red Bell Pepper (120g)

1 medium Carrot (61g)

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes. Toss the tofu cubes with a small drizzle of olive oil, salt, pepper, and your preferred seasonings.

  • 3

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

  • 4

    Simultaneously, chop the broccoli, red bell pepper, and carrot. Toss them lightly with olive oil, salt, and pepper. Arrange these vegetables on another baking sheet and roast for 20 minutes or until tender and slightly caramelized.

  • 5

    Prepare quinoa according to package instructions until fluffy.

  • 6

    If using frozen edamame, steam or microwave them until heated through.

  • 7

    For the roasted chickpeas, if you haven’t pre-roasted them, toss canned chickpeas (drained and rinsed) in a little olive oil and seasonings, then roast them for about 15-20 minutes until lightly crisp.

  • 8

    Assemble your Buddha bowl by layering the cooked quinoa as a base, then add the crispy baked tofu, roasted chickpeas, edamame, and roasted vegetables.

  • 9

    Drizzle with a touch more olive oil if desired and serve warm.