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

Enjoy a vibrant and nourishing bowl featuring crispy baked tofu paired with hearty chickpeas, quinoa, edamame, and tender roasted vegetables. This Buddha Bowl is bursting with texture and flavor—a perfect blend of crunchy, savory, and fresh elements ideal for a balanced meal.

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NUTRITION

557kcal
Protein
34g
Fat
21.7g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu

1/2 cup Chickpeas (cooked)

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

100g Mixed Roasted Vegetables

1/2 tbsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Drain and press the tofu to remove excess moisture. Cut into cubes and toss gently with half of the olive oil, salt, pepper, and your favorite spices (such as paprika or garlic powder) for a crispy exterior.

  • 3

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

  • 4

    Meanwhile, prepare the roasted vegetables by tossing chopped bell peppers, broccoli florets, and zucchini slices with a drizzle of the remaining olive oil, salt, and pepper on another baking sheet. Roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 5

    Combine the cooked quinoa, chickpeas, edamame, and roasted vegetables in a large bowl.

  • 6

    Once the tofu is done, add it to the bowl and gently toss to combine all ingredients.

  • 7

    Serve warm as a balanced bowl meal that is both nourishing and flavorful.

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

Enjoy a vibrant and nourishing bowl featuring crispy baked tofu paired with hearty chickpeas, quinoa, edamame, and tender roasted vegetables. This Buddha Bowl is bursting with texture and flavor—a perfect blend of crunchy, savory, and fresh elements ideal for a balanced meal.

NUTRITION

557kcal
Protein
34g
Fat
21.7g
Carbs
60g

SERVINGS

1 serving

INGREDIENTS

150g Extra Firm Tofu

1/2 cup Chickpeas (cooked)

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

100g Mixed Roasted Vegetables

1/2 tbsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Drain and press the tofu to remove excess moisture. Cut into cubes and toss gently with half of the olive oil, salt, pepper, and your favorite spices (such as paprika or garlic powder) for a crispy exterior.

  • 3

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

  • 4

    Meanwhile, prepare the roasted vegetables by tossing chopped bell peppers, broccoli florets, and zucchini slices with a drizzle of the remaining olive oil, salt, and pepper on another baking sheet. Roast in the oven for about 20 minutes until tender and slightly caramelized.

  • 5

    Combine the cooked quinoa, chickpeas, edamame, and roasted vegetables in a large bowl.

  • 6

    Once the tofu is done, add it to the bowl and gently toss to combine all ingredients.

  • 7

    Serve warm as a balanced bowl meal that is both nourishing and flavorful.