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 colorful bowl filled with crispy baked tofu, earthy quinoa, and a medley of roasted vegetables with a hint of chickpeas and a light olive oil drizzle. This Buddha bowl celebrates texture and vibrant flavors, making it a nourishing and satisfying meal that's as pleasing to the eye as it is to the palate.

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NUTRITION

537kcal
Protein
33.8g
Fat
21g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

0.5 cup Cooked Quinoa (~93g)

0.5 cup Roasted Chickpeas (~82g)

100g Broccoli

100g Red Bell Pepper

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the tofu cubes lightly with a dash of olive oil, salt, and your favorite spices, then spread them out on a parchment-lined baking sheet.

  • 3

    Bake the tofu for about 25-30 minutes, flipping halfway through, until it turns crispy and golden.

  • 4

    Meanwhile, prepare your vegetables: chop broccoli into florets and slice red bell pepper into strips. If desired, lightly season them.

  • 5

    Place the vegetables on another baking sheet and roast them in the oven for about 20 minutes until tender and slightly charred.

  • 6

    In a bowl, layer the cooked quinoa as the base, add the roasted chickpeas, then top with the roasted vegetables and crispy tofu.

  • 7

    Drizzle the remaining teaspoon of olive oil over the assembled bowl for extra flavor.

  • 8

    Serve warm and enjoy your nutrient-rich Buddha bowl!

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 colorful bowl filled with crispy baked tofu, earthy quinoa, and a medley of roasted vegetables with a hint of chickpeas and a light olive oil drizzle. This Buddha bowl celebrates texture and vibrant flavors, making it a nourishing and satisfying meal that's as pleasing to the eye as it is to the palate.

NUTRITION

537kcal
Protein
33.8g
Fat
21g
Carbs
57.5g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

0.5 cup Cooked Quinoa (~93g)

0.5 cup Roasted Chickpeas (~82g)

100g Broccoli

100g Red Bell Pepper

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the tofu cubes lightly with a dash of olive oil, salt, and your favorite spices, then spread them out on a parchment-lined baking sheet.

  • 3

    Bake the tofu for about 25-30 minutes, flipping halfway through, until it turns crispy and golden.

  • 4

    Meanwhile, prepare your vegetables: chop broccoli into florets and slice red bell pepper into strips. If desired, lightly season them.

  • 5

    Place the vegetables on another baking sheet and roast them in the oven for about 20 minutes until tender and slightly charred.

  • 6

    In a bowl, layer the cooked quinoa as the base, add the roasted chickpeas, then top with the roasted vegetables and crispy tofu.

  • 7

    Drizzle the remaining teaspoon of olive oil over the assembled bowl for extra flavor.

  • 8

    Serve warm and enjoy your nutrient-rich Buddha bowl!