Crispy Baked Tofu with Roasted Vegetable Buddha 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 Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Vegetable Buddha Bowl

Enjoy a vibrant bowl featuring crispy baked tofu, a colorful mix of roasted vegetables, protein-packed edamame and chickpeas, all served atop fluffy quinoa. This fulfilling dish brings together a delightful mix of textures and flavors, from the crunchy, golden tofu to the tender, naturally sweet roasted veggies.

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NUTRITION

458kcal
Protein
35.5g
Fat
13.4g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

1/2 cup Cooked Quinoa (93g)

1/2 cup Cooked Edamame (78g)

1/4 cup Roasted Chickpeas (40g)

150g Mixed Roasted Vegetables

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu for at least 15 minutes to remove excess water. Once pressed, cut the tofu into 1-inch cubes and toss with a light coating of olive oil, salt, pepper, and your favorite spices.

  • 3

    Spread the tofu cubes evenly on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway through, until they become golden and crispy.

  • 4

    While the tofu bakes, prepare the quinoa according to package instructions and set aside.

  • 5

    Toss the mixed vegetables and chickpeas with a drizzle of olive oil, salt, and pepper. Roast them on a separate baking sheet or with the tofu if space allows, for about 20 minutes until tender and slightly caramelized.

  • 6

    Steam or microwave the edamame until heated through if needed.

  • 7

    Assemble your Buddha bowl by layering the quinoa at the base, then arranging the crispy tofu, roasted vegetables, chickpeas, and edamame on top.

  • 8

    Drizzle with your favorite dressing or a squeeze of lemon, and enjoy your nutritious and balanced meal.

Crispy Baked Tofu with Roasted Vegetable Buddha 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 Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Vegetable Buddha Bowl

Enjoy a vibrant bowl featuring crispy baked tofu, a colorful mix of roasted vegetables, protein-packed edamame and chickpeas, all served atop fluffy quinoa. This fulfilling dish brings together a delightful mix of textures and flavors, from the crunchy, golden tofu to the tender, naturally sweet roasted veggies.

NUTRITION

458kcal
Protein
35.5g
Fat
13.4g
Carbs
53g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

1/2 cup Cooked Quinoa (93g)

1/2 cup Cooked Edamame (78g)

1/4 cup Roasted Chickpeas (40g)

150g Mixed Roasted Vegetables

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the tofu for at least 15 minutes to remove excess water. Once pressed, cut the tofu into 1-inch cubes and toss with a light coating of olive oil, salt, pepper, and your favorite spices.

  • 3

    Spread the tofu cubes evenly on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway through, until they become golden and crispy.

  • 4

    While the tofu bakes, prepare the quinoa according to package instructions and set aside.

  • 5

    Toss the mixed vegetables and chickpeas with a drizzle of olive oil, salt, and pepper. Roast them on a separate baking sheet or with the tofu if space allows, for about 20 minutes until tender and slightly caramelized.

  • 6

    Steam or microwave the edamame until heated through if needed.

  • 7

    Assemble your Buddha bowl by layering the quinoa at the base, then arranging the crispy tofu, roasted vegetables, chickpeas, and edamame on top.

  • 8

    Drizzle with your favorite dressing or a squeeze of lemon, and enjoy your nutritious and balanced meal.