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

This vibrant Buddha bowl combines crispy baked tofu with a medley of roasted vegetables, edamame, and chickpeas for a nourishing, colorful meal. Lightly seasoned and finished with a squeeze of lemon, this bowl delivers satisfying crunch and a protein-packed balance, perfect for anyone looking to fuel their day with wholesome ingredients.

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NUTRITION

455kcal
Protein
35.8g
Fat
21.2g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

100g Shelled Edamame

50g Chickpeas

100g Broccoli

50g Red Bell Pepper

30g Baby Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

Seasonings (Salt, Pepper, Paprika) to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, gently toss the tofu cubes with a pinch of salt, pepper, paprika, and a drizzle of olive oil.

  • 4

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

  • 5

    Meanwhile, prepare the vegetables: cut the broccoli into florets and slice the red bell pepper. Toss them lightly with olive oil, salt, and pepper.

  • 6

    Place the vegetables on another baking sheet and roast in the oven for about 20 minutes until tender and slightly charred.

  • 7

    In a separate small bowl, combine the chickpeas with a pinch of salt and pepper. You can leave them as is or lightly roast them in the oven for about 10 minutes for extra crunch.

  • 8

    Once all components are cooked, assemble your Buddha bowl by layering baby spinach at the base, then adding the crispy tofu, steamed edamame, roasted chickpeas, broccoli, and red bell pepper.

  • 9

    Drizzle with lemon juice and adjust seasoning as desired before serving.

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

This vibrant Buddha bowl combines crispy baked tofu with a medley of roasted vegetables, edamame, and chickpeas for a nourishing, colorful meal. Lightly seasoned and finished with a squeeze of lemon, this bowl delivers satisfying crunch and a protein-packed balance, perfect for anyone looking to fuel their day with wholesome ingredients.

NUTRITION

455kcal
Protein
35.8g
Fat
21.2g
Carbs
39.2g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

100g Shelled Edamame

50g Chickpeas

100g Broccoli

50g Red Bell Pepper

30g Baby Spinach

1 tsp Olive Oil

1 tbsp Lemon Juice

Seasonings (Salt, Pepper, Paprika) to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, gently toss the tofu cubes with a pinch of salt, pepper, paprika, and a drizzle of olive oil.

  • 4

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

  • 5

    Meanwhile, prepare the vegetables: cut the broccoli into florets and slice the red bell pepper. Toss them lightly with olive oil, salt, and pepper.

  • 6

    Place the vegetables on another baking sheet and roast in the oven for about 20 minutes until tender and slightly charred.

  • 7

    In a separate small bowl, combine the chickpeas with a pinch of salt and pepper. You can leave them as is or lightly roast them in the oven for about 10 minutes for extra crunch.

  • 8

    Once all components are cooked, assemble your Buddha bowl by layering baby spinach at the base, then adding the crispy tofu, steamed edamame, roasted chickpeas, broccoli, and red bell pepper.

  • 9

    Drizzle with lemon juice and adjust seasoning as desired before serving.