Grilled Tofu and Bean Grain Bowl with Roasted Vegetables

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

Grilled Tofu and Bean Grain Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Bean Grain Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring grilled tofu paired with hearty black beans and nutty quinoa, tossed with tender roasted vegetables and finished with a perfectly sliced boiled egg. This dish brings together a balance of textures and flavors – from smoky grilled tofu to sweet roasted bell peppers – ensuring a satisfying, clean meal that fits your macros.

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NUTRITION

514kcal
Protein
36.6g
Fat
19.4g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

1/2 cup Black Beans

1/3 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 Boiled Egg

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes and cut into slices or cubes. Season lightly with salt and pepper.

  • 2

    Preheat a grill pan over medium heat. Brush the tofu pieces with half a tablespoon of olive oil and grill for 3-4 minutes on each side until grill marks appear.

  • 3

    In a small bowl, mix lemon juice with a pinch of salt and pepper to create a light dressing.

  • 4

    Meanwhile, prepare the vegetables by cutting bell peppers and zucchini into bite-sized pieces. Toss them with a touch of olive oil, salt, and pepper, then roast in a preheated 400°F oven for about 15 minutes until tender and slightly charred.

  • 5

    Cook quinoa as per package instructions if not pre-cooked. Measure out approximately 1/3 cup cooked quinoa.

  • 6

    Heat the black beans in a small pot or microwave until warmed through.

  • 7

    For additional protein and presentation, boil an egg until hard-cooked, peel, and slice it.

  • 8

    Assemble the bowl by placing quinoa as the base, then top with grilled tofu, black beans, roasted vegetables, and slices of boiled egg. Drizzle with the lemon dressing and serve.

Grilled Tofu and Bean Grain Bowl with Roasted Vegetables

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

Grilled Tofu and Bean Grain Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Bean Grain Bowl with Roasted Vegetables

Enjoy a vibrant bowl featuring grilled tofu paired with hearty black beans and nutty quinoa, tossed with tender roasted vegetables and finished with a perfectly sliced boiled egg. This dish brings together a balance of textures and flavors – from smoky grilled tofu to sweet roasted bell peppers – ensuring a satisfying, clean meal that fits your macros.

NUTRITION

514kcal
Protein
36.6g
Fat
19.4g
Carbs
54.6g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

1/2 cup Black Beans

1/3 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1 Boiled Egg

1/2 tbsp Olive Oil

1 tbsp Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes and cut into slices or cubes. Season lightly with salt and pepper.

  • 2

    Preheat a grill pan over medium heat. Brush the tofu pieces with half a tablespoon of olive oil and grill for 3-4 minutes on each side until grill marks appear.

  • 3

    In a small bowl, mix lemon juice with a pinch of salt and pepper to create a light dressing.

  • 4

    Meanwhile, prepare the vegetables by cutting bell peppers and zucchini into bite-sized pieces. Toss them with a touch of olive oil, salt, and pepper, then roast in a preheated 400°F oven for about 15 minutes until tender and slightly charred.

  • 5

    Cook quinoa as per package instructions if not pre-cooked. Measure out approximately 1/3 cup cooked quinoa.

  • 6

    Heat the black beans in a small pot or microwave until warmed through.

  • 7

    For additional protein and presentation, boil an egg until hard-cooked, peel, and slice it.

  • 8

    Assemble the bowl by placing quinoa as the base, then top with grilled tofu, black beans, roasted vegetables, and slices of boiled egg. Drizzle with the lemon dressing and serve.