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

Enjoy a vibrant, protein-packed bowl featuring crispy baked tofu, fluffy quinoa, and a mix of fresh vegetables tossed with a zesty lemon tahini dressing. This dish combines crunchy, tender textures with bright, tangy flavors for a satisfying and balanced meal.

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NUTRITION

683kcal
Protein
38.2g
Fat
29.6g
Carbs
63.9g

SERVINGS

1 serving

INGREDIENTS

250 grams Extra Firm Tofu

1 cup cooked Quinoa

1/3 cup Chickpeas (canned, drained, rinsed)

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1/2 cup sliced Red Bell Pepper

1 tbsp Tahini

1 tbsp Fresh Lemon Juice

1 tsp Olive Oil

1 tsp Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu to remove excess moisture. Cut the tofu into bite-sized cubes.

  • 3

    In a bowl, toss the tofu cubes with olive oil, garlic powder, salt, and black pepper.

  • 4

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

  • 5

    While the tofu bakes, prepare the quinoa according to package instructions if not pre-cooked.

  • 6

    In a small bowl for the dressing, whisk together tahini and fresh lemon juice with a splash of water to reach desired consistency; season lightly with salt and pepper.

  • 7

    In a large bowl, combine cooked quinoa, chickpeas, fresh spinach, cherry tomatoes, and red bell pepper.

  • 8

    Top the bowl with the crispy baked tofu, then drizzle with the lemon tahini dressing.

  • 9

    Gently toss everything together and serve immediately.

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

Enjoy a vibrant, protein-packed bowl featuring crispy baked tofu, fluffy quinoa, and a mix of fresh vegetables tossed with a zesty lemon tahini dressing. This dish combines crunchy, tender textures with bright, tangy flavors for a satisfying and balanced meal.

NUTRITION

683kcal
Protein
38.2g
Fat
29.6g
Carbs
63.9g

SERVINGS

1 serving

INGREDIENTS

250 grams Extra Firm Tofu

1 cup cooked Quinoa

1/3 cup Chickpeas (canned, drained, rinsed)

1 cup Fresh Spinach

1/2 cup Cherry Tomatoes

1/2 cup sliced Red Bell Pepper

1 tbsp Tahini

1 tbsp Fresh Lemon Juice

1 tsp Olive Oil

1 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu to remove excess moisture. Cut the tofu into bite-sized cubes.

  • 3

    In a bowl, toss the tofu cubes with olive oil, garlic powder, salt, and black pepper.

  • 4

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

  • 5

    While the tofu bakes, prepare the quinoa according to package instructions if not pre-cooked.

  • 6

    In a small bowl for the dressing, whisk together tahini and fresh lemon juice with a splash of water to reach desired consistency; season lightly with salt and pepper.

  • 7

    In a large bowl, combine cooked quinoa, chickpeas, fresh spinach, cherry tomatoes, and red bell pepper.

  • 8

    Top the bowl with the crispy baked tofu, then drizzle with the lemon tahini dressing.

  • 9

    Gently toss everything together and serve immediately.