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

A vibrant, nourishing Buddha bowl featuring crispy baked extra-firm tofu paired with a medley of roasted vegetables and protein-packed edamame and chickpeas. This dish blends savory spices with a bright, zesty lemon dressing for a satisfying meal that delights the senses while aligning with your nutritional goals.

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NUTRITION

539kcal
Protein
34.1g
Fat
20.9g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Canned Chickpeas (approx. 82g)

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

1 medium Red Bell Pepper

1 cup Broccoli Florets

1 medium Carrot

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Seasonings to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu to remove excess moisture, then cut into cubes.

  • 2

    In a bowl, toss tofu cubes with a portion of the olive oil and your seasonings (salt, pepper, garlic powder, paprika) until evenly coated.

  • 3

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

  • 4

    While tofu bakes, chop the red bell pepper, broccoli, and carrot into bite-sized pieces. In another bowl, toss these vegetables with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a separate baking sheet and roast in the oven for about 20 minutes until tender and slightly charred.

  • 6

    Combine the roasted tofu, vegetables, canned chickpeas, and shelled edamame in a large bowl.

  • 7

    Drizzle with lemon juice, add additional seasonings if desired, and gently toss to combine all flavors.

  • 8

    Serve warm in a bowl for a nourishing, balanced meal.

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

A vibrant, nourishing Buddha bowl featuring crispy baked extra-firm tofu paired with a medley of roasted vegetables and protein-packed edamame and chickpeas. This dish blends savory spices with a bright, zesty lemon dressing for a satisfying meal that delights the senses while aligning with your nutritional goals.

NUTRITION

539kcal
Protein
34.1g
Fat
20.9g
Carbs
57g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Canned Chickpeas (approx. 82g)

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

1 medium Red Bell Pepper

1 cup Broccoli Florets

1 medium Carrot

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Seasonings to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu to remove excess moisture, then cut into cubes.

  • 2

    In a bowl, toss tofu cubes with a portion of the olive oil and your seasonings (salt, pepper, garlic powder, paprika) until evenly coated.

  • 3

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

  • 4

    While tofu bakes, chop the red bell pepper, broccoli, and carrot into bite-sized pieces. In another bowl, toss these vegetables with the remaining olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a separate baking sheet and roast in the oven for about 20 minutes until tender and slightly charred.

  • 6

    Combine the roasted tofu, vegetables, canned chickpeas, and shelled edamame in a large bowl.

  • 7

    Drizzle with lemon juice, add additional seasonings if desired, and gently toss to combine all flavors.

  • 8

    Serve warm in a bowl for a nourishing, balanced meal.