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 nourishing Buddha bowl featuring crispy baked tofu paired with savory roasted vegetables, hearty chickpeas, and fluffy quinoa. This wholesome bowl delivers a balanced mix of textures and flavors, making it an ideal meal that satisfies both your palate and your nutritional requirements.

Try 7 days free, then $12.99 / mo.

NUTRITION

515kcal
Protein
31.5g
Fat
21.3g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

220g Firm Tofu

1/2 cup Chickpeas (drained)

1/2 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1/2 cup Broccoli

1/2 tbsp Olive Oil

Seasonings (Smoked Paprika, Salt, Pepper)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Press the tofu gently to remove excess moisture, then cut it into cubes.

  • 3

    Toss tofu cubes with a light drizzle of olive oil, smoked paprika, salt, and pepper.

  • 4

    Spread tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes until crispy, turning halfway through.

  • 5

    Meanwhile, chop the red bell pepper and broccoli into bite-sized pieces. Toss them with a small amount of olive oil, salt, and pepper.

  • 6

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

  • 7

    Assemble the bowl by placing the cooked quinoa at the base, then adding the roasted tofu, chickpeas, and vegetables.

  • 8

    Finish by seasoning with extra salt, pepper, 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

Enjoy a nourishing Buddha bowl featuring crispy baked tofu paired with savory roasted vegetables, hearty chickpeas, and fluffy quinoa. This wholesome bowl delivers a balanced mix of textures and flavors, making it an ideal meal that satisfies both your palate and your nutritional requirements.

NUTRITION

515kcal
Protein
31.5g
Fat
21.3g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

220g Firm Tofu

1/2 cup Chickpeas (drained)

1/2 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1/2 cup Broccoli

1/2 tbsp Olive Oil

Seasonings (Smoked Paprika, Salt, Pepper)

PREPARATION

  • 1

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

  • 2

    Press the tofu gently to remove excess moisture, then cut it into cubes.

  • 3

    Toss tofu cubes with a light drizzle of olive oil, smoked paprika, salt, and pepper.

  • 4

    Spread tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes until crispy, turning halfway through.

  • 5

    Meanwhile, chop the red bell pepper and broccoli into bite-sized pieces. Toss them with a small amount of olive oil, salt, and pepper.

  • 6

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

  • 7

    Assemble the bowl by placing the cooked quinoa at the base, then adding the roasted tofu, chickpeas, and vegetables.

  • 8

    Finish by seasoning with extra salt, pepper, or a squeeze of lemon if desired, and serve warm.