Crispy Tofu and Edamame Power Bowl with Roasted Vegetables

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

Crispy Tofu and Edamame Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Bowl with Roasted Vegetables

Savor the light and crunchy textures of crispy tofu and tender edamame, elevated by a sprinkle of savory nutritional yeast and complemented with roasted carrots and red bell peppers. This vibrant bowl balances a rich umami flavor with the natural sweetness of roasted veggies, creating an energizing and satisfying lunch.

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NUTRITION

376kcal
Protein
42.8g
Fat
15.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1 cup Shelled Edamame (155g)

2 tbsp Nutritional Yeast

50g Carrot (roasted)

50g Red Bell Pepper (roasted)

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut into bite-sized cubes.

  • 2

    Preheat the oven to 400°F (200°C). Toss the carrot and red bell pepper slices with a light drizzle of oil, salt, and pepper. Roast on a baking sheet for 15-20 minutes until tender and slightly caramelized.

  • 3

    In a non-stick pan, lightly sauté the tofu cubes over medium-high heat until all sides are golden and crispy.

  • 4

    Meanwhile, if using frozen edamame, steam or microwave the shelled edamame until heated through.

  • 5

    Assemble the bowl by layering the crispy tofu, steamed edamame, and roasted vegetables. Sprinkle nutritional yeast evenly over the top for a boost of savory flavor and extra protein.

  • 6

    Toss gently to combine flavors and serve warm.

Crispy Tofu and Edamame Power Bowl with Roasted Vegetables

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

Crispy Tofu and Edamame Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Bowl with Roasted Vegetables

Savor the light and crunchy textures of crispy tofu and tender edamame, elevated by a sprinkle of savory nutritional yeast and complemented with roasted carrots and red bell peppers. This vibrant bowl balances a rich umami flavor with the natural sweetness of roasted veggies, creating an energizing and satisfying lunch.

NUTRITION

376kcal
Protein
42.8g
Fat
15.7g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1 cup Shelled Edamame (155g)

2 tbsp Nutritional Yeast

50g Carrot (roasted)

50g Red Bell Pepper (roasted)

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut into bite-sized cubes.

  • 2

    Preheat the oven to 400°F (200°C). Toss the carrot and red bell pepper slices with a light drizzle of oil, salt, and pepper. Roast on a baking sheet for 15-20 minutes until tender and slightly caramelized.

  • 3

    In a non-stick pan, lightly sauté the tofu cubes over medium-high heat until all sides are golden and crispy.

  • 4

    Meanwhile, if using frozen edamame, steam or microwave the shelled edamame until heated through.

  • 5

    Assemble the bowl by layering the crispy tofu, steamed edamame, and roasted vegetables. Sprinkle nutritional yeast evenly over the top for a boost of savory flavor and extra protein.

  • 6

    Toss gently to combine flavors and serve warm.