Crispy Tofu and Edamame 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 and Edamame Power Bowl with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Bowl with Quinoa and Roasted Vegetables

Enjoy a vibrant bowl that features crispy, golden tofu paired with edamame, fluffy quinoa, and colorful roasted vegetables. This dish delivers a satisfying crunch and a rich medley of textures, all brought together by a light, tangy dressing that accentuates the natural flavors of each ingredient.

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NUTRITION

504kcal
Protein
38.1g
Fat
22g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

150g Shelled Edamame

50g Cooked Quinoa

100g Mixed Roasted Vegetables (Bell Pepper & Zucchini)

1 Tbsp Cornstarch

1 tsp Olive Oil

1 Tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Lightly toss the tofu cubes in a bowl with cornstarch, ensuring each piece is evenly coated.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat and add the tofu. Fry until all sides are golden and crispy. Remove and set aside on a paper towel-lined plate.

  • 4

    Preheat your oven to 425°F. On a baking sheet, spread out the chopped bell pepper and zucchini. Roast for about 15 minutes or until tender and slightly caramelized.

  • 5

    In a bowl, assemble the power bowl by placing the cooked quinoa as a base, then add the crispy tofu, shelled edamame, and roasted vegetables.

  • 6

    Drizzle lemon juice over the bowl for a refreshing finish. Toss gently to combine and serve immediately.

Crispy Tofu and Edamame 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 and Edamame Power Bowl with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Bowl with Quinoa and Roasted Vegetables

Enjoy a vibrant bowl that features crispy, golden tofu paired with edamame, fluffy quinoa, and colorful roasted vegetables. This dish delivers a satisfying crunch and a rich medley of textures, all brought together by a light, tangy dressing that accentuates the natural flavors of each ingredient.

NUTRITION

504kcal
Protein
38.1g
Fat
22g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

150g Shelled Edamame

50g Cooked Quinoa

100g Mixed Roasted Vegetables (Bell Pepper & Zucchini)

1 Tbsp Cornstarch

1 tsp Olive Oil

1 Tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Lightly toss the tofu cubes in a bowl with cornstarch, ensuring each piece is evenly coated.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat and add the tofu. Fry until all sides are golden and crispy. Remove and set aside on a paper towel-lined plate.

  • 4

    Preheat your oven to 425°F. On a baking sheet, spread out the chopped bell pepper and zucchini. Roast for about 15 minutes or until tender and slightly caramelized.

  • 5

    In a bowl, assemble the power bowl by placing the cooked quinoa as a base, then add the crispy tofu, shelled edamame, and roasted vegetables.

  • 6

    Drizzle lemon juice over the bowl for a refreshing finish. Toss gently to combine and serve immediately.