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 Buddha bowl featuring crispy baked tofu, a mix of roasted vegetables, hearty quinoa, and edamame for an extra protein punch. This wholesome meal offers an exciting medley of textures and flavors, with savory tofu, tender-crisp roasted broccoli, and sweet bell peppers accenting the nutty quinoa base.

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NUTRITION

541kcal
Protein
38g
Fat
22.6g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

1 cup Broccoli

0.5 cup Red Bell Pepper

0.5 cup Shredded Carrots

0.5 cup cooked Quinoa

0.5 cup Shelled Edamame

1 tablespoon Olive Oil

1 tablespoon Soy Sauce

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Place tofu cubes in a bowl and gently toss with half of the olive oil and soy sauce. Let marinate for about 10 minutes.

  • 4

    Spread tofu on a baking sheet lined with parchment paper and bake in the preheated oven for 25-30 minutes, flipping halfway through to achieve crispiness.

  • 5

    While the tofu bakes, prepare the vegetables by tossing broccoli, red bell pepper, and shredded carrots with the remaining olive oil, salt, and pepper if desired.

  • 6

    Roast the vegetables on a separate baking sheet in the oven for about 20 minutes or until tender and slightly caramelized.

  • 7

    Prepare quinoa as per package instructions until it's fluffy.

  • 8

    To assemble the Buddha bowl, layer the cooked quinoa as the base, then add the roasted vegetables, crispy baked tofu, and shelled edamame on top.

  • 9

    Drizzle extra soy sauce 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

Enjoy a vibrant Buddha bowl featuring crispy baked tofu, a mix of roasted vegetables, hearty quinoa, and edamame for an extra protein punch. This wholesome meal offers an exciting medley of textures and flavors, with savory tofu, tender-crisp roasted broccoli, and sweet bell peppers accenting the nutty quinoa base.

NUTRITION

541kcal
Protein
38g
Fat
22.6g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

1 cup Broccoli

0.5 cup Red Bell Pepper

0.5 cup Shredded Carrots

0.5 cup cooked Quinoa

0.5 cup Shelled Edamame

1 tablespoon Olive Oil

1 tablespoon Soy Sauce

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Place tofu cubes in a bowl and gently toss with half of the olive oil and soy sauce. Let marinate for about 10 minutes.

  • 4

    Spread tofu on a baking sheet lined with parchment paper and bake in the preheated oven for 25-30 minutes, flipping halfway through to achieve crispiness.

  • 5

    While the tofu bakes, prepare the vegetables by tossing broccoli, red bell pepper, and shredded carrots with the remaining olive oil, salt, and pepper if desired.

  • 6

    Roast the vegetables on a separate baking sheet in the oven for about 20 minutes or until tender and slightly caramelized.

  • 7

    Prepare quinoa as per package instructions until it's fluffy.

  • 8

    To assemble the Buddha bowl, layer the cooked quinoa as the base, then add the roasted vegetables, crispy baked tofu, and shelled edamame on top.

  • 9

    Drizzle extra soy sauce if desired, and serve warm.