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 roasted chickpeas, a medley of colorful roasted vegetables, and a light quinoa base. The dish is seasoned with a blend of aromatic spices to enhance each ingredient’s natural flavors, resulting in a wholesome meal that satisfies both taste and nutritional balance.

Try 7 days free, then $12.99 / mo.

NUTRITION

510kcal
Protein
34.7g
Fat
18.2g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

1/2 cup Canned Chickpeas

1/3 cup Cooked Quinoa

200 grams Mixed Roasted Vegetables

1 teaspoon Olive Oil

1 tablespoon Cornstarch

1 teaspoon Garlic Powder

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    In a bowl, toss the tofu cubes with cornstarch, garlic powder, salt, and pepper until evenly coated.

  • 3

    Spread the tofu on a parchment-lined baking sheet and bake for 25-30 minutes or until crisp, flipping halfway through.

  • 4

    Meanwhile, combine the mixed vegetables with olive oil, salt, and pepper, and roast on a separate baking sheet for 20 minutes or until tender and lightly charred.

  • 5

    Warm the cooked quinoa and prepare the chickpeas (if desired, give them a quick roast in the oven for extra crunch).

  • 6

    Assemble your Buddha Bowl by layering quinoa, roasted vegetables, crispy tofu, and chickpeas. Adjust seasonings if needed 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 vibrant Buddha Bowl featuring crispy baked tofu paired with roasted chickpeas, a medley of colorful roasted vegetables, and a light quinoa base. The dish is seasoned with a blend of aromatic spices to enhance each ingredient’s natural flavors, resulting in a wholesome meal that satisfies both taste and nutritional balance.

NUTRITION

510kcal
Protein
34.7g
Fat
18.2g
Carbs
55.3g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

1/2 cup Canned Chickpeas

1/3 cup Cooked Quinoa

200 grams Mixed Roasted Vegetables

1 teaspoon Olive Oil

1 tablespoon Cornstarch

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, toss the tofu cubes with cornstarch, garlic powder, salt, and pepper until evenly coated.

  • 3

    Spread the tofu on a parchment-lined baking sheet and bake for 25-30 minutes or until crisp, flipping halfway through.

  • 4

    Meanwhile, combine the mixed vegetables with olive oil, salt, and pepper, and roast on a separate baking sheet for 20 minutes or until tender and lightly charred.

  • 5

    Warm the cooked quinoa and prepare the chickpeas (if desired, give them a quick roast in the oven for extra crunch).

  • 6

    Assemble your Buddha Bowl by layering quinoa, roasted vegetables, crispy tofu, and chickpeas. Adjust seasonings if needed and serve warm.