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 Buddha bowl featuring crispy baked tofu paired with hearty chickpeas and a medley of roasted veggies. This wholesome bowl combines satisfying textures and flavors, from the golden, seasoned tofu to the tender, caramelized broccoli and red bell pepper, all drizzled with a hint of olive oil for that extra kick. Perfectly balanced to energize you through the day!

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NUTRITION

533kcal
Protein
34.5g
Fat
28.6g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

300 g Extra Firm Tofu

1/2 cup Chickpeas (canned, drained)

1 cup chopped Broccoli

1 medium Red Bell Pepper, sliced

1 tbsp Olive Oil

Seasonings (salt, pepper, garlic powder, paprika) to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu to remove excess moisture. Once pressed, cut the tofu into cubes.

  • 3

    In a bowl, toss the tofu cubes with a drizzle of olive oil and your chosen seasoning (salt, pepper, garlic powder, and paprika). Spread the tofu evenly on the baking sheet.

  • 4

    On another baking tray, combine broccoli florets, sliced red bell pepper, and a light drizzle of olive oil along with seasonings.

  • 5

    Place both trays in the oven. Roast the vegetables for about 20 minutes, turning halfway, and bake the tofu for about 25-30 minutes until it becomes crispy and golden.

  • 6

    While the tofu and veggies are baking, rinse and drain the chickpeas. Optionally, toss chickpeas with a pinch of seasoning.

  • 7

    Assemble the Buddha bowl by layering the roasted vegetables, baked tofu, and chickpeas. Drizzle a little extra olive oil on top if desired.

  • 8

    Serve warm and enjoy this nutritious, 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 Buddha bowl featuring crispy baked tofu paired with hearty chickpeas and a medley of roasted veggies. This wholesome bowl combines satisfying textures and flavors, from the golden, seasoned tofu to the tender, caramelized broccoli and red bell pepper, all drizzled with a hint of olive oil for that extra kick. Perfectly balanced to energize you through the day!

NUTRITION

533kcal
Protein
34.5g
Fat
28.6g
Carbs
43g

SERVINGS

1 serving

INGREDIENTS

300 g Extra Firm Tofu

1/2 cup Chickpeas (canned, drained)

1 cup chopped Broccoli

1 medium Red Bell Pepper, sliced

1 tbsp Olive Oil

Seasonings (salt, pepper, garlic powder, paprika) to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu to remove excess moisture. Once pressed, cut the tofu into cubes.

  • 3

    In a bowl, toss the tofu cubes with a drizzle of olive oil and your chosen seasoning (salt, pepper, garlic powder, and paprika). Spread the tofu evenly on the baking sheet.

  • 4

    On another baking tray, combine broccoli florets, sliced red bell pepper, and a light drizzle of olive oil along with seasonings.

  • 5

    Place both trays in the oven. Roast the vegetables for about 20 minutes, turning halfway, and bake the tofu for about 25-30 minutes until it becomes crispy and golden.

  • 6

    While the tofu and veggies are baking, rinse and drain the chickpeas. Optionally, toss chickpeas with a pinch of seasoning.

  • 7

    Assemble the Buddha bowl by layering the roasted vegetables, baked tofu, and chickpeas. Drizzle a little extra olive oil on top if desired.

  • 8

    Serve warm and enjoy this nutritious, balanced meal!