Crispy Baked Tofu with Quinoa Power Bowl

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

Crispy Baked Tofu with Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Quinoa Power Bowl

Enjoy a vibrant, crunchy power bowl featuring crispy baked tofu, nutty quinoa, and bright veggies, all tossed with a light olive oil drizzle and aromatic spices. This balanced dish is as satisfying as it is nourishing, perfect for breakfast, lunch, or dinner.

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NUTRITION

469kcal
Protein
35.2g
Fat
19.9g
Carbs
39.0g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

1/2 cup cooked Quinoa (93g)

1/2 cup Shelled Edamame (78g)

1/2 cup diced Red Bell Pepper

1 cup Baby Spinach

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Press the tofu for at least 15 minutes to remove excess water, then cut it into 1-inch cubes.

  • 3

    In a bowl, toss the tofu cubes with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.

  • 4

    Spread the tofu cubes on the baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through, until crispy and golden.

  • 5

    While the tofu bakes, prepare the quinoa according to package instructions if not pre-cooked.

  • 6

    Warm the shelled edamame by either steaming for a few minutes or microwaving briefly.

  • 7

    In a large bowl, combine the cooked quinoa, edamame, diced red bell pepper, and raw baby spinach.

  • 8

    Once the tofu is crispy, gently fold it into the quinoa and vegetables. Adjust seasoning with salt and pepper if needed.

  • 9

    Serve immediately, enjoying the mix of textures and flavors in your nutrient-packed power bowl.

Crispy Baked Tofu with Quinoa Power Bowl

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

Crispy Baked Tofu with Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Quinoa Power Bowl

Enjoy a vibrant, crunchy power bowl featuring crispy baked tofu, nutty quinoa, and bright veggies, all tossed with a light olive oil drizzle and aromatic spices. This balanced dish is as satisfying as it is nourishing, perfect for breakfast, lunch, or dinner.

NUTRITION

469kcal
Protein
35.2g
Fat
19.9g
Carbs
39.0g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

1/2 cup cooked Quinoa (93g)

1/2 cup Shelled Edamame (78g)

1/2 cup diced Red Bell Pepper

1 cup Baby Spinach

1 tsp Olive Oil

1 tsp Garlic Powder

1 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu for at least 15 minutes to remove excess water, then cut it into 1-inch cubes.

  • 3

    In a bowl, toss the tofu cubes with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.

  • 4

    Spread the tofu cubes on the baking sheet in a single layer and bake for 25-30 minutes, flipping halfway through, until crispy and golden.

  • 5

    While the tofu bakes, prepare the quinoa according to package instructions if not pre-cooked.

  • 6

    Warm the shelled edamame by either steaming for a few minutes or microwaving briefly.

  • 7

    In a large bowl, combine the cooked quinoa, edamame, diced red bell pepper, and raw baby spinach.

  • 8

    Once the tofu is crispy, gently fold it into the quinoa and vegetables. Adjust seasoning with salt and pepper if needed.

  • 9

    Serve immediately, enjoying the mix of textures and flavors in your nutrient-packed power bowl.