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, nutrient-packed power bowl featuring crispy extra firm tofu, fluffy quinoa, and a medley of roasted red bell pepper, zucchini, and red onion. Enhanced with roasted chickpeas and edamame for an extra protein punch, this bowl is drizzled lightly with olive oil to tie all the flavors together for a satisfying vegetarian lunch.

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NUTRITION

704kcal
Protein
40.2g
Fat
25.6g
Carbs
83.5g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

1 cup cooked Quinoa

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1/4 cup roasted Chickpeas

1/2 cup shelled Edamame

1/2 tablespoon Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Cut the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them lightly with half of the olive oil, salt, and pepper. Spread the vegetables on the prepared baking sheet and roast for 20-25 minutes, stirring halfway through.

  • 3

    While the vegetables are roasting, press the extra firm tofu to remove excess moisture. Cut the tofu into cubes. For extra crispiness, lightly toss tofu cubes in a small amount of cornstarch seasoned with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and add a splash of oil. Sauté the tofu cubes until all sides are golden and crispy, about 8-10 minutes. Remove from heat.

  • 5

    If using canned chickpeas for roasting, rinse, drain, and pat them dry. Optionally, you can toss them in a little seasoning and a few minutes in the oven alongside the vegetables to warm and crisp them slightly.

  • 6

    In a bowl, layer 1 cup of cooked quinoa as the base. Top with roasted vegetables, crispy tofu, roasted chickpeas, and shelled edamame.

  • 7

    Drizzle the remaining olive oil over the bowl and, if desired, add a squeeze of lemon juice and additional seasoning. Serve warm and enjoy your nutrient-packed power bowl.

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, nutrient-packed power bowl featuring crispy extra firm tofu, fluffy quinoa, and a medley of roasted red bell pepper, zucchini, and red onion. Enhanced with roasted chickpeas and edamame for an extra protein punch, this bowl is drizzled lightly with olive oil to tie all the flavors together for a satisfying vegetarian lunch.

NUTRITION

704kcal
Protein
40.2g
Fat
25.6g
Carbs
83.5g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

1 cup cooked Quinoa

1 medium Red Bell Pepper

1 medium Zucchini

1 small Red Onion

1/4 cup roasted Chickpeas

1/2 cup shelled Edamame

1/2 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.

  • 2

    Cut the red bell pepper, zucchini, and red onion into bite-sized pieces. Toss them lightly with half of the olive oil, salt, and pepper. Spread the vegetables on the prepared baking sheet and roast for 20-25 minutes, stirring halfway through.

  • 3

    While the vegetables are roasting, press the extra firm tofu to remove excess moisture. Cut the tofu into cubes. For extra crispiness, lightly toss tofu cubes in a small amount of cornstarch seasoned with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and add a splash of oil. Sauté the tofu cubes until all sides are golden and crispy, about 8-10 minutes. Remove from heat.

  • 5

    If using canned chickpeas for roasting, rinse, drain, and pat them dry. Optionally, you can toss them in a little seasoning and a few minutes in the oven alongside the vegetables to warm and crisp them slightly.

  • 6

    In a bowl, layer 1 cup of cooked quinoa as the base. Top with roasted vegetables, crispy tofu, roasted chickpeas, and shelled edamame.

  • 7

    Drizzle the remaining olive oil over the bowl and, if desired, add a squeeze of lemon juice and additional seasoning. Serve warm and enjoy your nutrient-packed power bowl.