Crispy Baked Tofu with Roasted Vegetable Quinoa 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 Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Vegetable Quinoa Bowl

Enjoy a nourishing bowl featuring crispy baked tofu paired with a vibrant medley of roasted vegetables and fluffy quinoa. This balanced meal brings together savory, crunchy tofu and tender roasted veggies, all drizzled with a hint of olive oil and aromatic seasonings, perfect for a wholesome dinner.

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NUTRITION

386kcal
Protein
36g
Fat
16.5g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

200g firm tofu

1/2 cup cooked quinoa

1 cup mixed roasted vegetables

1 tsp olive oil

1/2 tsp garlic powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    Toss tofu cubes lightly with garlic powder, salt, and pepper.

  • 4

    Place tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through, until edges are crispy.

  • 5

    While the tofu bakes, prepare the vegetables by chopping bell peppers, zucchini, and carrots. Toss them with a little olive oil, salt, and pepper.

  • 6

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

  • 7

    Heat the cooked quinoa briefly if needed, then assemble the bowl by layering quinoa at the base, topping with roasted vegetables and crispy tofu.

  • 8

    Drizzle with a teaspoon of olive oil and adjust seasonings if necessary before serving.

Crispy Baked Tofu with Roasted Vegetable Quinoa 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 Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Vegetable Quinoa Bowl

Enjoy a nourishing bowl featuring crispy baked tofu paired with a vibrant medley of roasted vegetables and fluffy quinoa. This balanced meal brings together savory, crunchy tofu and tender roasted veggies, all drizzled with a hint of olive oil and aromatic seasonings, perfect for a wholesome dinner.

NUTRITION

386kcal
Protein
36g
Fat
16.5g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

200g firm tofu

1/2 cup cooked quinoa

1 cup mixed roasted vegetables

1 tsp olive oil

1/2 tsp garlic powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    Toss tofu cubes lightly with garlic powder, salt, and pepper.

  • 4

    Place tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through, until edges are crispy.

  • 5

    While the tofu bakes, prepare the vegetables by chopping bell peppers, zucchini, and carrots. Toss them with a little olive oil, salt, and pepper.

  • 6

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

  • 7

    Heat the cooked quinoa briefly if needed, then assemble the bowl by layering quinoa at the base, topping with roasted vegetables and crispy tofu.

  • 8

    Drizzle with a teaspoon of olive oil and adjust seasonings if necessary before serving.