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

A vibrant Buddha Bowl featuring crispy baked tofu paired with a medley of roasted red bell pepper, broccoli, red onion, chickpeas, and edamame atop a fluffy bed of quinoa. This wholesome bowl is lightly seasoned and finished with a drizzle of olive oil for a delicious, satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

502kcal
Protein
31.5g
Fat
18.9g
Carbs
56.9g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup cooked Quinoa

1 medium Red Bell Pepper

1 cup Broccoli

1/4 cup chopped Red Onion

1/4 cup roasted Chickpeas

1/4 cup Shelled Edamame

1 teaspoon Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut the tofu into cubes and gently toss with a pinch of salt, pepper, and any desired spices.

  • 2

    Preheat the oven to 400°F (200°C). Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, turning halfway to ensure even crispiness.

  • 3

    While the tofu is baking, prepare the vegetables. Chop the red bell pepper into strips, separate the broccoli florets, and dice the red onion. Toss them with olive oil, salt, and pepper.

  • 4

    Spread the vegetables and chickpeas on a separate baking sheet. Roast in the oven for 20 minutes or until tender and slightly caramelized.

  • 5

    If using edamame, quickly steam or warm them in boiling water for 3-4 minutes; drain well.

  • 6

    Prepare the quinoa as per package instructions, ensuring it is light and fluffy.

  • 7

    Assemble the Buddha Bowl by layering the quinoa as the base, then add the baked tofu, roasted vegetables, chickpeas, and edamame. Drizzle with a little extra olive oil if desired and serve warm.

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

A vibrant Buddha Bowl featuring crispy baked tofu paired with a medley of roasted red bell pepper, broccoli, red onion, chickpeas, and edamame atop a fluffy bed of quinoa. This wholesome bowl is lightly seasoned and finished with a drizzle of olive oil for a delicious, satisfying meal.

NUTRITION

502kcal
Protein
31.5g
Fat
18.9g
Carbs
56.9g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup cooked Quinoa

1 medium Red Bell Pepper

1 cup Broccoli

1/4 cup chopped Red Onion

1/4 cup roasted Chickpeas

1/4 cup Shelled Edamame

1 teaspoon Olive Oil

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut the tofu into cubes and gently toss with a pinch of salt, pepper, and any desired spices.

  • 2

    Preheat the oven to 400°F (200°C). Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, turning halfway to ensure even crispiness.

  • 3

    While the tofu is baking, prepare the vegetables. Chop the red bell pepper into strips, separate the broccoli florets, and dice the red onion. Toss them with olive oil, salt, and pepper.

  • 4

    Spread the vegetables and chickpeas on a separate baking sheet. Roast in the oven for 20 minutes or until tender and slightly caramelized.

  • 5

    If using edamame, quickly steam or warm them in boiling water for 3-4 minutes; drain well.

  • 6

    Prepare the quinoa as per package instructions, ensuring it is light and fluffy.

  • 7

    Assemble the Buddha Bowl by layering the quinoa as the base, then add the baked tofu, roasted vegetables, chickpeas, and edamame. Drizzle with a little extra olive oil if desired and serve warm.