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

Enjoy a vibrant bowl featuring crispy baked tofu, nutty quinoa, and wholesome edamame paired with a medley of roasted vegetables. This balanced, vegetarian bowl delivers satisfying crunch and satisfying flavor with every bite.

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NUTRITION

486kcal
Protein
38g
Fat
18g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

300 grams Firm Tofu

1/2 cup cooked Quinoa

1/2 cup Shelled Edamame

1 cup Mixed Roasted Vegetables

Nonstick Cooking Spray

1 tablespoon Cornstarch

Seasonings (Salt, Pepper, Garlic Powder, Paprika)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Press the tofu for at least 15 minutes on paper towels to remove excess moisture. Then cut it into bite-sized cubes.

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch and a pinch of salt, pepper, garlic powder, and paprika until evenly coated.

  • 4

    Lightly spray a baking sheet with nonstick cooking spray and arrange the tofu cubes in a single layer.

  • 5

    Bake the tofu for 25-30 minutes, flipping halfway through, until the edges become golden and crispy.

  • 6

    While the tofu bakes, prepare the roasted vegetables by tossing your mixed diced vegetables with a tiny bit of nonstick spray and seasoning, then roast them in the oven for the last 15 minutes of the tofu’s cooking time or sauté them lightly on the stovetop.

  • 7

    Assemble your bowl by layering the cooked quinoa at the base, then add the roasted vegetables and shelled edamame.

  • 8

    Top the bowl with the crispy tofu and finish with an extra light sprinkle of seasonings if desired.

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

Enjoy a vibrant bowl featuring crispy baked tofu, nutty quinoa, and wholesome edamame paired with a medley of roasted vegetables. This balanced, vegetarian bowl delivers satisfying crunch and satisfying flavor with every bite.

NUTRITION

486kcal
Protein
38g
Fat
18g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

300 grams Firm Tofu

1/2 cup cooked Quinoa

1/2 cup Shelled Edamame

1 cup Mixed Roasted Vegetables

Nonstick Cooking Spray

1 tablespoon Cornstarch

Seasonings (Salt, Pepper, Garlic Powder, Paprika)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Press the tofu for at least 15 minutes on paper towels to remove excess moisture. Then cut it into bite-sized cubes.

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch and a pinch of salt, pepper, garlic powder, and paprika until evenly coated.

  • 4

    Lightly spray a baking sheet with nonstick cooking spray and arrange the tofu cubes in a single layer.

  • 5

    Bake the tofu for 25-30 minutes, flipping halfway through, until the edges become golden and crispy.

  • 6

    While the tofu bakes, prepare the roasted vegetables by tossing your mixed diced vegetables with a tiny bit of nonstick spray and seasoning, then roast them in the oven for the last 15 minutes of the tofu’s cooking time or sauté them lightly on the stovetop.

  • 7

    Assemble your bowl by layering the cooked quinoa at the base, then add the roasted vegetables and shelled edamame.

  • 8

    Top the bowl with the crispy tofu and finish with an extra light sprinkle of seasonings if desired.