Crispy Baked Tofu with Quinoa Power Bowl

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

Crispy Baked Tofu with Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Quinoa Power Bowl

Savor a vibrant bowl featuring crispy baked tofu paired with fluffy quinoa, steamed edamame, and a medley of fresh carrots and red bell peppers, all tossed in a tangy, light soy-sesame dressing. This power bowl delivers a satisfying crunch and a burst of flavors, perfect for a balanced meal.

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NUTRITION

520kcal
Protein
36.3g
Fat
21.9g
Carbs
47.6g

SERVINGS

1 serving

INGREDIENTS

250 grams Extra Firm Tofu

1/2 cup Cooked Quinoa (approx. 120g)

1/2 cup Shelled Edamame (approx. 75g)

1 medium Carrot

1 medium Red Bell Pepper

1 tbsp Soy Sauce

1 tbsp Rice Vinegar

1 tsp Sesame Oil

1 clove Garlic

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    Preheat the oven to 400°F (200°C). Toss the tofu cubes with a drizzle of soy sauce and a light sprinkle of garlic (minced) to lightly marinate.

  • 3

    Place the tofu on a parchment-lined baking sheet and bake for 25-30 minutes, turning halfway through, until edges are crispy and lightly golden.

  • 4

    Meanwhile, prepare the quinoa following package instructions if not already cooked.

  • 5

    Lightly steam or rinse the shelled edamame to warm them through.

  • 6

    Julienne the carrot and thinly slice the red bell pepper. In a mixing bowl, combine the vegetables.

  • 7

    In a small bowl, whisk together the remaining soy sauce, rice vinegar, sesame oil, and minced garlic to create a light dressing.

  • 8

    Assemble the bowl by layering cooked quinoa, baked tofu, edamame, and fresh vegetables. Drizzle the dressing over the top and toss gently to combine.

  • 9

    Serve immediately and enjoy your nutrient-packed power bowl.

Crispy Baked Tofu with Quinoa Power Bowl

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

Crispy Baked Tofu with Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Quinoa Power Bowl

Savor a vibrant bowl featuring crispy baked tofu paired with fluffy quinoa, steamed edamame, and a medley of fresh carrots and red bell peppers, all tossed in a tangy, light soy-sesame dressing. This power bowl delivers a satisfying crunch and a burst of flavors, perfect for a balanced meal.

NUTRITION

520kcal
Protein
36.3g
Fat
21.9g
Carbs
47.6g

SERVINGS

1 serving

INGREDIENTS

250 grams Extra Firm Tofu

1/2 cup Cooked Quinoa (approx. 120g)

1/2 cup Shelled Edamame (approx. 75g)

1 medium Carrot

1 medium Red Bell Pepper

1 tbsp Soy Sauce

1 tbsp Rice Vinegar

1 tsp Sesame Oil

1 clove Garlic

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    Preheat the oven to 400°F (200°C). Toss the tofu cubes with a drizzle of soy sauce and a light sprinkle of garlic (minced) to lightly marinate.

  • 3

    Place the tofu on a parchment-lined baking sheet and bake for 25-30 minutes, turning halfway through, until edges are crispy and lightly golden.

  • 4

    Meanwhile, prepare the quinoa following package instructions if not already cooked.

  • 5

    Lightly steam or rinse the shelled edamame to warm them through.

  • 6

    Julienne the carrot and thinly slice the red bell pepper. In a mixing bowl, combine the vegetables.

  • 7

    In a small bowl, whisk together the remaining soy sauce, rice vinegar, sesame oil, and minced garlic to create a light dressing.

  • 8

    Assemble the bowl by layering cooked quinoa, baked tofu, edamame, and fresh vegetables. Drizzle the dressing over the top and toss gently to combine.

  • 9

    Serve immediately and enjoy your nutrient-packed power bowl.