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 the vibrant flavors of this Buddha bowl featuring crispy baked extra firm tofu, nutty quinoa, and a colorful medley of roasted vegetables including broccoli, red bell pepper, carrot, and a protein boost of edamame. Each bite offers a satisfying crunch and a wholesome taste, perfect for a clean, balanced meal.

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NUTRITION

430kcal
Protein
30.2g
Fat
17g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Cooked Quinoa

100g Broccoli Florets

75g Red Bell Pepper

1 medium Carrot

1/3 cup Shelled Edamame

1 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder, Paprika)

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PREPARATION

  • 1

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

  • 2

    Preheat the oven to 400°F (205°C). Toss the tofu cubes with a light drizzle of olive oil and season with salt, pepper, garlic powder, and paprika.

  • 3

    Spread the tofu evenly on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway, until crisp and golden.

  • 4

    Meanwhile, chop the broccoli florets, red bell pepper, and carrot into uniform pieces. Toss them with a small amount of olive oil and a pinch of salt and pepper.

  • 5

    On a separate baking sheet, roast the vegetables in the oven for about 20 minutes, until tender and slightly caramelized.

  • 6

    Assemble your bowl by placing the cooked quinoa at the base, then add the roasted vegetables. Top with the crispy baked tofu and shelled edamame.

  • 7

    Drizzle with any remaining seasoning or a squeeze of lemon 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

Savor the vibrant flavors of this Buddha bowl featuring crispy baked extra firm tofu, nutty quinoa, and a colorful medley of roasted vegetables including broccoli, red bell pepper, carrot, and a protein boost of edamame. Each bite offers a satisfying crunch and a wholesome taste, perfect for a clean, balanced meal.

NUTRITION

430kcal
Protein
30.2g
Fat
17g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Cooked Quinoa

100g Broccoli Florets

75g Red Bell Pepper

1 medium Carrot

1/3 cup Shelled Edamame

1 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder, Paprika)

PREPARATION

  • 1

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

  • 2

    Preheat the oven to 400°F (205°C). Toss the tofu cubes with a light drizzle of olive oil and season with salt, pepper, garlic powder, and paprika.

  • 3

    Spread the tofu evenly on a baking sheet lined with parchment paper. Bake for 25-30 minutes, flipping halfway, until crisp and golden.

  • 4

    Meanwhile, chop the broccoli florets, red bell pepper, and carrot into uniform pieces. Toss them with a small amount of olive oil and a pinch of salt and pepper.

  • 5

    On a separate baking sheet, roast the vegetables in the oven for about 20 minutes, until tender and slightly caramelized.

  • 6

    Assemble your bowl by placing the cooked quinoa at the base, then add the roasted vegetables. Top with the crispy baked tofu and shelled edamame.

  • 7

    Drizzle with any remaining seasoning or a squeeze of lemon if desired, and serve warm.