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

Savor a vibrant bowl of crispy baked tofu nestled over a bed of quinoa, chickpeas, and a colorful medley of roasted vegetables. Each bite delivers a delightful mix of textures and flavors, enhanced by a light drizzle of olive oil and a sprinkle of smoked paprika, perfect for a balanced, wholesome meal.

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NUTRITION

519kcal
Protein
36.4g
Fat
23g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

50g Chickpeas

1/2 cup Cooked Quinoa (92g)

100g Broccoli Florets

50g Red Bell Pepper

50g Zucchini

1 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder, Smoked Paprika)

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PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess moisture, then cut into cubes.

  • 2

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

  • 3

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

  • 4

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

  • 5

    While the tofu bakes, prepare the vegetables: cut broccoli into florets, slice the red bell pepper, and zucchini into half-moons.

  • 6

    Toss the vegetables with a pinch of salt, pepper, and a dash of smoked paprika; roast on a separate baking sheet for 20 minutes or until tender and slightly charred.

  • 7

    Reheat or prepare the cooked quinoa and lightly mix in the chickpeas.

  • 8

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

  • 9

    Finish with an optional light drizzle of extra olive oil or a squeeze of lemon if desired, and 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

Savor a vibrant bowl of crispy baked tofu nestled over a bed of quinoa, chickpeas, and a colorful medley of roasted vegetables. Each bite delivers a delightful mix of textures and flavors, enhanced by a light drizzle of olive oil and a sprinkle of smoked paprika, perfect for a balanced, wholesome meal.

NUTRITION

519kcal
Protein
36.4g
Fat
23g
Carbs
50.8g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

50g Chickpeas

1/2 cup Cooked Quinoa (92g)

100g Broccoli Florets

50g Red Bell Pepper

50g Zucchini

1 tsp Olive Oil

Seasonings (Salt, Pepper, Garlic Powder, Smoked Paprika)

PREPARATION

  • 1

    Press the tofu for at least 20 minutes to remove excess moisture, then cut into cubes.

  • 2

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

  • 3

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

  • 4

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

  • 5

    While the tofu bakes, prepare the vegetables: cut broccoli into florets, slice the red bell pepper, and zucchini into half-moons.

  • 6

    Toss the vegetables with a pinch of salt, pepper, and a dash of smoked paprika; roast on a separate baking sheet for 20 minutes or until tender and slightly charred.

  • 7

    Reheat or prepare the cooked quinoa and lightly mix in the chickpeas.

  • 8

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

  • 9

    Finish with an optional light drizzle of extra olive oil or a squeeze of lemon if desired, and serve warm.