Crispy Tofu and Quinoa Bowl with Roasted Chickpeas

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

Crispy Tofu and Quinoa Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Bowl with Roasted Chickpeas

A vibrant and satisfying bowl featuring crispy tofu, crunchy roasted chickpeas, a light portion of quinoa, and tender edamame, all finished with a sprinkle of savory nutritional yeast. This balanced dish offers a textural contrast and a burst of flavor in every bite.

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NUTRITION

492kcal
Protein
35.8g
Fat
20.1g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

210g firm tofu

75g chickpeas

0.2 cup cooked quinoa (~37g)

60g shelled edamame

2.5 tbsp nutritional yeast

1 tsp olive oil

Spices: smoked paprika, garlic powder, salt, pepper

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PREPARATION

  • 1

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

  • 2

    In a bowl, toss the tofu with a pinch of salt, pepper, smoked paprika, and garlic powder.

  • 3

    Heat a non-stick skillet with olive oil over medium heat and add the tofu cubes. Cook until all sides are golden and crispy, about 8-10 minutes. Remove and set aside.

  • 4

    Preheat the oven to 400°F (200°C). On a small baking sheet, spread the chickpeas, drizzle lightly with a bit of olive oil, and season with smoked paprika, garlic powder, salt, and pepper. Roast for 15-20 minutes until they turn crunchy.

  • 5

    For the quinoa, prepare according to package instructions if not pre-cooked. Use a small portion (about 0.2 cup cooked) to keep the calorie count in range.

  • 6

    Lightly steam the edamame for about 3-4 minutes until tender but still bright green.

  • 7

    Assemble your bowl by layering the cooked quinoa, crispy tofu, roasted chickpeas, and steamed edamame. Sprinkle the nutritional yeast over the top for a savory finish.

  • 8

    Toss gently and serve warm.

Crispy Tofu and Quinoa Bowl with Roasted Chickpeas

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

Crispy Tofu and Quinoa Bowl with Roasted Chickpeas

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Bowl with Roasted Chickpeas

A vibrant and satisfying bowl featuring crispy tofu, crunchy roasted chickpeas, a light portion of quinoa, and tender edamame, all finished with a sprinkle of savory nutritional yeast. This balanced dish offers a textural contrast and a burst of flavor in every bite.

NUTRITION

492kcal
Protein
35.8g
Fat
20.1g
Carbs
43.3g

SERVINGS

1 serving

INGREDIENTS

210g firm tofu

75g chickpeas

0.2 cup cooked quinoa (~37g)

60g shelled edamame

2.5 tbsp nutritional yeast

1 tsp olive oil

Spices: smoked paprika, garlic powder, salt, pepper

PREPARATION

  • 1

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

  • 2

    In a bowl, toss the tofu with a pinch of salt, pepper, smoked paprika, and garlic powder.

  • 3

    Heat a non-stick skillet with olive oil over medium heat and add the tofu cubes. Cook until all sides are golden and crispy, about 8-10 minutes. Remove and set aside.

  • 4

    Preheat the oven to 400°F (200°C). On a small baking sheet, spread the chickpeas, drizzle lightly with a bit of olive oil, and season with smoked paprika, garlic powder, salt, and pepper. Roast for 15-20 minutes until they turn crunchy.

  • 5

    For the quinoa, prepare according to package instructions if not pre-cooked. Use a small portion (about 0.2 cup cooked) to keep the calorie count in range.

  • 6

    Lightly steam the edamame for about 3-4 minutes until tender but still bright green.

  • 7

    Assemble your bowl by layering the cooked quinoa, crispy tofu, roasted chickpeas, and steamed edamame. Sprinkle the nutritional yeast over the top for a savory finish.

  • 8

    Toss gently and serve warm.