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 bowl filled with crispy baked tofu, hearty chickpeas, and tender shelled edamame, all perfectly complemented by a medley of roasted vegetables. The dish combines crunchy textures and savory flavors enhanced with a touch of smoked paprika and garlic, making it a satisfying and nutritious meal.

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NUTRITION

561kcal
Protein
41.3g
Fat
21.0g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Chickpeas (canned, low sodium)

1/2 cup Shelled Edamame

1 cup Mixed Roasting Vegetables (Broccoli, Red Bell Pepper, Carrot, Zucchini)

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture. Cut the tofu into 1-inch cubes.

  • 3

    In a bowl, toss the tofu cubes with olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 4

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

  • 5

    Meanwhile, chop the broccoli, red bell pepper, carrot, and zucchini into bite-sized pieces. Toss with a dash of olive oil, salt, and pepper.

  • 6

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

  • 7

    If using canned chickpeas, rinse and drain them. For extra crispiness, you can roast them with a pinch of salt for 10 minutes in the oven.

  • 8

    Steam or lightly boil the shelled edamame for 3-5 minutes if not pre-cooked.

  • 9

    Assemble your Buddha bowl by layering the roasted tofu, chickpeas, edamame, and mixed roasted vegetables together.

  • 10

    Finish with an optional drizzle of extra olive oil or lemon juice and enjoy your nutrient-packed, 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

Enjoy a vibrant bowl filled with crispy baked tofu, hearty chickpeas, and tender shelled edamame, all perfectly complemented by a medley of roasted vegetables. The dish combines crunchy textures and savory flavors enhanced with a touch of smoked paprika and garlic, making it a satisfying and nutritious meal.

NUTRITION

561kcal
Protein
41.3g
Fat
21.0g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Chickpeas (canned, low sodium)

1/2 cup Shelled Edamame

1 cup Mixed Roasting Vegetables (Broccoli, Red Bell Pepper, Carrot, Zucchini)

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture. Cut the tofu into 1-inch cubes.

  • 3

    In a bowl, toss the tofu cubes with olive oil, smoked paprika, garlic powder, salt, and pepper.

  • 4

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

  • 5

    Meanwhile, chop the broccoli, red bell pepper, carrot, and zucchini into bite-sized pieces. Toss with a dash of olive oil, salt, and pepper.

  • 6

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

  • 7

    If using canned chickpeas, rinse and drain them. For extra crispiness, you can roast them with a pinch of salt for 10 minutes in the oven.

  • 8

    Steam or lightly boil the shelled edamame for 3-5 minutes if not pre-cooked.

  • 9

    Assemble your Buddha bowl by layering the roasted tofu, chickpeas, edamame, and mixed roasted vegetables together.

  • 10

    Finish with an optional drizzle of extra olive oil or lemon juice and enjoy your nutrient-packed, balanced meal.