Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

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

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

A vibrant and satisfying vegetarian bowl featuring crispy baked tofu partnered with a medley of roasted bell pepper and zucchini, tossed with a light quinoa and edamame salad, and finished with a crunchy touch of roasted chickpeas. Enjoy a balance of textures, flavors, and wholesome ingredients that energize your lunch.

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NUTRITION

466kcal
Protein
35.2g
Fat
17.9g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

1/3 cup Cooked Quinoa

1/2 cup Cooked Shelled Edamame

1/4 cup Roasted Chickpeas

1/2 cup Roasted Bell Pepper & Zucchini

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PREPARATION

  • 1

    Press the tofu for 15 minutes to remove excess moisture. Cut into cubes.

  • 2

    Preheat oven to 400°F. Toss tofu cubes with a light coating of oil, salt, pepper, and any preferred herbs. Arrange on a baking sheet and bake for 25-30 minutes until crispy, turning halfway.

  • 3

    In a small bowl, prepare the quinoa if not already cooked, then mix in the edamame.

  • 4

    Toss the bell pepper and zucchini slices with a drizzle of oil, salt, and pepper, then spread them on a separate baking sheet. Roast in the oven for about 15 minutes until tender and slightly charred.

  • 5

    For an extra crunch, if chickpeas are not pre-roasted, toss them with a pinch of salt, pepper, and paprika, and roast in the oven for 20 minutes until crispy.

  • 6

    Assemble the bowl by layering the quinoa-edamame mix as a base, then add the crispy tofu, roasted vegetables, and finally top with the roasted chickpeas. Serve warm.

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

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

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

A vibrant and satisfying vegetarian bowl featuring crispy baked tofu partnered with a medley of roasted bell pepper and zucchini, tossed with a light quinoa and edamame salad, and finished with a crunchy touch of roasted chickpeas. Enjoy a balance of textures, flavors, and wholesome ingredients that energize your lunch.

NUTRITION

466kcal
Protein
35.2g
Fat
17.9g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

1/3 cup Cooked Quinoa

1/2 cup Cooked Shelled Edamame

1/4 cup Roasted Chickpeas

1/2 cup Roasted Bell Pepper & Zucchini

PREPARATION

  • 1

    Press the tofu for 15 minutes to remove excess moisture. Cut into cubes.

  • 2

    Preheat oven to 400°F. Toss tofu cubes with a light coating of oil, salt, pepper, and any preferred herbs. Arrange on a baking sheet and bake for 25-30 minutes until crispy, turning halfway.

  • 3

    In a small bowl, prepare the quinoa if not already cooked, then mix in the edamame.

  • 4

    Toss the bell pepper and zucchini slices with a drizzle of oil, salt, and pepper, then spread them on a separate baking sheet. Roast in the oven for about 15 minutes until tender and slightly charred.

  • 5

    For an extra crunch, if chickpeas are not pre-roasted, toss them with a pinch of salt, pepper, and paprika, and roast in the oven for 20 minutes until crispy.

  • 6

    Assemble the bowl by layering the quinoa-edamame mix as a base, then add the crispy tofu, roasted vegetables, and finally top with the roasted chickpeas. Serve warm.