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 extra-firm tofu, hearty roasted chickpeas, and a medley of roasted broccoli and red bell pepper, drizzled with olive oil and seasoned with a blend of smoked paprika, garlic powder, salt, and pepper. This bowl delivers satisfying crunch, tender textures, and a boost of plant-based protein, making it a nourishing option for any meal.

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NUTRITION

593kcal
Protein
35g
Fat
31.8g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

1/2 cup Chickpeas (canned, drained)

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Cornstarch

Seasonings: smoked paprika, garlic powder, salt, pepper

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

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

  • 3

    In a bowl, toss the tofu cubes with cornstarch and a light sprinkle of salt, pepper, and smoked paprika until evenly coated.

  • 4

    Lay the tofu on a lined baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden.

  • 5

    Meanwhile, in a separate bowl, combine chickpeas, chopped broccoli, and sliced red bell pepper. Drizzle with olive oil and season with garlic powder, smoked paprika, salt, and pepper.

  • 6

    Spread the vegetable mixture on another baking sheet and roast in the oven for about 20 minutes, stirring once halfway through, until tender and slightly charred on the edges.

  • 7

    Assemble your Buddha bowl by layering the roasted vegetables and chickpeas, then topping with the crispy baked tofu.

  • 8

    Optionally, drizzle any remaining olive oil or a squeeze of lemon over the bowl for extra flavor. 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 extra-firm tofu, hearty roasted chickpeas, and a medley of roasted broccoli and red bell pepper, drizzled with olive oil and seasoned with a blend of smoked paprika, garlic powder, salt, and pepper. This bowl delivers satisfying crunch, tender textures, and a boost of plant-based protein, making it a nourishing option for any meal.

NUTRITION

593kcal
Protein
35g
Fat
31.8g
Carbs
50g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

1/2 cup Chickpeas (canned, drained)

1 cup chopped Broccoli

1 medium Red Bell Pepper

1 tbsp Olive Oil

1 tbsp Cornstarch

Seasonings: smoked paprika, garlic powder, salt, pepper

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C).

  • 2

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

  • 3

    In a bowl, toss the tofu cubes with cornstarch and a light sprinkle of salt, pepper, and smoked paprika until evenly coated.

  • 4

    Lay the tofu on a lined baking sheet and bake for 25-30 minutes, flipping halfway through, until crispy and golden.

  • 5

    Meanwhile, in a separate bowl, combine chickpeas, chopped broccoli, and sliced red bell pepper. Drizzle with olive oil and season with garlic powder, smoked paprika, salt, and pepper.

  • 6

    Spread the vegetable mixture on another baking sheet and roast in the oven for about 20 minutes, stirring once halfway through, until tender and slightly charred on the edges.

  • 7

    Assemble your Buddha bowl by layering the roasted vegetables and chickpeas, then topping with the crispy baked tofu.

  • 8

    Optionally, drizzle any remaining olive oil or a squeeze of lemon over the bowl for extra flavor. Serve warm.