Crispy Baked Tofu Buddha Bowl with Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Tofu Buddha Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu Buddha Bowl with Quinoa

A vibrant, wholesome Buddha bowl featuring crispy baked extra-firm tofu, nutty quinoa, tender steamed broccoli, sweet red bell pepper, and hearty black beans. Drizzled with a light olive oil dressing and seasoned with a blend of garlic powder, salt, and pepper, this bowl is both satisfying and balanced – perfect for a nourishing meal any time of day.

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NUTRITION

520kcal
Protein
32.1g
Fat
17.7g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra-Firm Tofu

1/2 cup Cooked Quinoa

1 cup Steamed Broccoli

1 medium Red Bell Pepper

1/2 cup Cooked Black Beans

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Press the extra-firm tofu to remove excess moisture, then cut into bite-sized cubes.

  • 3

    Toss the tofu cubes with olive oil, garlic powder, salt, and pepper until evenly coated.

  • 4

    Arrange the tofu on a baking tray lined with parchment paper and bake for 25-30 minutes, turning halfway through, until crispy on the edges.

  • 5

    While the tofu bakes, prepare the quinoa as per package instructions if not already cooked.

  • 6

    Steam the broccoli until tender but still vibrant, and slice the red bell pepper into strips.

  • 7

    Warm the cooked black beans if desired, seasoning lightly with salt and pepper.

  • 8

    Assemble the Buddha bowl by layering quinoa at the base, then arranging baked tofu, steamed broccoli, red bell pepper, and black beans on top.

  • 9

    Drizzle a little extra olive oil if desired, and serve warm.

Crispy Baked Tofu Buddha Bowl with Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Tofu Buddha Bowl with Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu Buddha Bowl with Quinoa

A vibrant, wholesome Buddha bowl featuring crispy baked extra-firm tofu, nutty quinoa, tender steamed broccoli, sweet red bell pepper, and hearty black beans. Drizzled with a light olive oil dressing and seasoned with a blend of garlic powder, salt, and pepper, this bowl is both satisfying and balanced – perfect for a nourishing meal any time of day.

NUTRITION

520kcal
Protein
32.1g
Fat
17.7g
Carbs
63.2g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra-Firm Tofu

1/2 cup Cooked Quinoa

1 cup Steamed Broccoli

1 medium Red Bell Pepper

1/2 cup Cooked Black Beans

1 teaspoon Olive Oil

1/2 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the extra-firm tofu to remove excess moisture, then cut into bite-sized cubes.

  • 3

    Toss the tofu cubes with olive oil, garlic powder, salt, and pepper until evenly coated.

  • 4

    Arrange the tofu on a baking tray lined with parchment paper and bake for 25-30 minutes, turning halfway through, until crispy on the edges.

  • 5

    While the tofu bakes, prepare the quinoa as per package instructions if not already cooked.

  • 6

    Steam the broccoli until tender but still vibrant, and slice the red bell pepper into strips.

  • 7

    Warm the cooked black beans if desired, seasoning lightly with salt and pepper.

  • 8

    Assemble the Buddha bowl by layering quinoa at the base, then arranging baked tofu, steamed broccoli, red bell pepper, and black beans on top.

  • 9

    Drizzle a little extra olive oil if desired, and serve warm.