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 and nourishing bowl featuring crispy baked tofu paired with a rainbow of roasted vegetables, quinoa, and hearty chickpeas. This Buddha bowl is skillfully balanced, offering delightful textures and flavors—from the crunchy, seasoned tofu to the tender-sweet roasted vegetables—all harmonizing in a warm, inviting bowl perfect for any meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

580kcal
Protein
35.3g
Fat
13.9g
Carbs
87.6g

SERVINGS

1 serving

INGREDIENTS

210 grams Extra Firm Tofu

1/2 cup Cooked Quinoa (~93g)

1 cup Broccoli (chopped, ~91g)

1 medium Red Bell Pepper (~119g)

1/2 medium Sweet Potato (~150g)

1/2 cup Roasted Chickpeas (~125g)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

  • 2

    Press and drain the tofu to remove excess moisture. Cut the tofu into 1-inch cubes and toss lightly with a pinch of salt, pepper, and your choice of preferred spices (such as garlic powder and smoked paprika).

  • 3

    Spread the tofu cubes evenly on the baking sheet and bake for 25-30 minutes, flipping halfway through, until they turn golden and crispy.

  • 4

    Meanwhile, chop the broccoli, red bell pepper, and sweet potato into bite-sized pieces. Toss these vegetables with a drizzle of olive oil, salt, and pepper.

  • 5

    On a separate baking sheet or during the last 20 minutes of tofu baking, roast the vegetables in the oven until tender and slightly charred around the edges.

  • 6

    Prepare the cooked quinoa according to package instructions if not already done.

  • 7

    For the chickpeas, if using store-bought roasted chickpeas, simply measure out. If roasting them at home, toss drained canned chickpeas with spices and olive oil and roast until crispy.

  • 8

    Assemble the Buddha bowl by adding a base of quinoa, then layering the roasted tofu, vegetables, and chickpeas. Optionally, drizzle a bit of tahini or lemon dressing over the top for extra flavor.

  • 9

    Serve warm and enjoy your balanced, nutrient-dense 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

Enjoy a vibrant and nourishing bowl featuring crispy baked tofu paired with a rainbow of roasted vegetables, quinoa, and hearty chickpeas. This Buddha bowl is skillfully balanced, offering delightful textures and flavors—from the crunchy, seasoned tofu to the tender-sweet roasted vegetables—all harmonizing in a warm, inviting bowl perfect for any meal.

NUTRITION

580kcal
Protein
35.3g
Fat
13.9g
Carbs
87.6g

SERVINGS

1 serving

INGREDIENTS

210 grams Extra Firm Tofu

1/2 cup Cooked Quinoa (~93g)

1 cup Broccoli (chopped, ~91g)

1 medium Red Bell Pepper (~119g)

1/2 medium Sweet Potato (~150g)

1/2 cup Roasted Chickpeas (~125g)

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper.

  • 2

    Press and drain the tofu to remove excess moisture. Cut the tofu into 1-inch cubes and toss lightly with a pinch of salt, pepper, and your choice of preferred spices (such as garlic powder and smoked paprika).

  • 3

    Spread the tofu cubes evenly on the baking sheet and bake for 25-30 minutes, flipping halfway through, until they turn golden and crispy.

  • 4

    Meanwhile, chop the broccoli, red bell pepper, and sweet potato into bite-sized pieces. Toss these vegetables with a drizzle of olive oil, salt, and pepper.

  • 5

    On a separate baking sheet or during the last 20 minutes of tofu baking, roast the vegetables in the oven until tender and slightly charred around the edges.

  • 6

    Prepare the cooked quinoa according to package instructions if not already done.

  • 7

    For the chickpeas, if using store-bought roasted chickpeas, simply measure out. If roasting them at home, toss drained canned chickpeas with spices and olive oil and roast until crispy.

  • 8

    Assemble the Buddha bowl by adding a base of quinoa, then layering the roasted tofu, vegetables, and chickpeas. Optionally, drizzle a bit of tahini or lemon dressing over the top for extra flavor.

  • 9

    Serve warm and enjoy your balanced, nutrient-dense meal.