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, a splash of shelled edamame, hearty brown rice, and a colorful medley of roasted broccoli and carrots. The tofu is lightly crisped with a dusting of cornstarch and olive oil, ensuring a delightful texture that perfectly contrasts with the tender, roasted vegetables. A nutritious meal that balances flavors, textures, and vibrant colors while keeping your macros in check.

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NUTRITION

643kcal
Protein
40.6g
Fat
34.3g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

100g Shelled Edamame

1/2 cup Brown Rice

1 cup Broccoli Florets

1 medium Carrot

1 tsp Cornstarch

1 tbsp Olive Oil

Pinch of Salt

1 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

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

  • 3

    Preheat your oven to 400°F (200°C). Arrange the tofu on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway, until golden and crispy.

  • 4

    While the tofu bakes, prepare the vegetables. Toss broccoli florets and sliced carrot (you can cut the carrot into sticks or rounds) with a small drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a separate baking sheet and roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 6

    If not already prepared, cook brown rice as per package instructions, or use leftover cooked rice.

  • 7

    Steam or microwave shelled edamame until warmed through if desired.

  • 8

    To assemble the Buddha Bowl, layer the brown rice at the base, then arrange the crispy tofu, roasted vegetables, and edamame on top.

  • 9

    Optional: Drizzle a bit more olive oil or a light dressing over the bowl for extra flavor. Serve warm and enjoy.

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, a splash of shelled edamame, hearty brown rice, and a colorful medley of roasted broccoli and carrots. The tofu is lightly crisped with a dusting of cornstarch and olive oil, ensuring a delightful texture that perfectly contrasts with the tender, roasted vegetables. A nutritious meal that balances flavors, textures, and vibrant colors while keeping your macros in check.

NUTRITION

643kcal
Protein
40.6g
Fat
34.3g
Carbs
52.3g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

100g Shelled Edamame

1/2 cup Brown Rice

1 cup Broccoli Florets

1 medium Carrot

1 tsp Cornstarch

1 tbsp Olive Oil

Pinch of Salt

1 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

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

  • 3

    Preheat your oven to 400°F (200°C). Arrange the tofu on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway, until golden and crispy.

  • 4

    While the tofu bakes, prepare the vegetables. Toss broccoli florets and sliced carrot (you can cut the carrot into sticks or rounds) with a small drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a separate baking sheet and roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 6

    If not already prepared, cook brown rice as per package instructions, or use leftover cooked rice.

  • 7

    Steam or microwave shelled edamame until warmed through if desired.

  • 8

    To assemble the Buddha Bowl, layer the brown rice at the base, then arrange the crispy tofu, roasted vegetables, and edamame on top.

  • 9

    Optional: Drizzle a bit more olive oil or a light dressing over the bowl for extra flavor. Serve warm and enjoy.