Crispy Pan-Seared Tofu with Quinoa Power Bowl

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

Crispy Pan-Seared Tofu with Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Tofu with Quinoa Power Bowl

A vibrant power bowl featuring crispy, pan-seared extra-firm tofu paired with protein-packed edamame, tender chickpeas, and fluffy quinoa. Fresh red bell pepper and baby spinach add color and crunch, while a light olive oil finish brings it all together for a satisfying, nutrient-dense meal.

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NUTRITION

525kcal
Protein
40.1g
Fat
22.8g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

100g Shelled Edamame

1/2 cup Cooked Quinoa

1/4 cup Chickpeas

1/2 medium Red Bell Pepper

1 cup Baby Spinach

1 tsp Olive Oil

Seasonings: Salt, Pepper, Garlic Powder, Paprika

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PREPARATION

  • 1

    Press the tofu gently with paper towels to remove excess moisture and cut into 1-inch cubes.

  • 2

    In a bowl, season the tofu cubes with salt, pepper, garlic powder, and paprika.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat. Once hot, add the tofu and pan-sear until all sides are nicely browned and crispy, about 8-10 minutes.

  • 4

    While the tofu is cooking, prepare the quinoa if not already cooked, and rinse the chickpeas and edamame if needed.

  • 5

    Arrange the cooked quinoa in a bowl, then top with the seared tofu, edamame, chickpeas, sliced red bell pepper, and fresh baby spinach.

  • 6

    Drizzle a little extra olive oil or a squeeze of lemon if desired, then gently toss to combine all flavors before serving.

Crispy Pan-Seared Tofu with Quinoa Power Bowl

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

Crispy Pan-Seared Tofu with Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Tofu with Quinoa Power Bowl

A vibrant power bowl featuring crispy, pan-seared extra-firm tofu paired with protein-packed edamame, tender chickpeas, and fluffy quinoa. Fresh red bell pepper and baby spinach add color and crunch, while a light olive oil finish brings it all together for a satisfying, nutrient-dense meal.

NUTRITION

525kcal
Protein
40.1g
Fat
22.8g
Carbs
51.1g

SERVINGS

1 serving

INGREDIENTS

200g Extra-Firm Tofu

100g Shelled Edamame

1/2 cup Cooked Quinoa

1/4 cup Chickpeas

1/2 medium Red Bell Pepper

1 cup Baby Spinach

1 tsp Olive Oil

Seasonings: Salt, Pepper, Garlic Powder, Paprika

PREPARATION

  • 1

    Press the tofu gently with paper towels to remove excess moisture and cut into 1-inch cubes.

  • 2

    In a bowl, season the tofu cubes with salt, pepper, garlic powder, and paprika.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat. Once hot, add the tofu and pan-sear until all sides are nicely browned and crispy, about 8-10 minutes.

  • 4

    While the tofu is cooking, prepare the quinoa if not already cooked, and rinse the chickpeas and edamame if needed.

  • 5

    Arrange the cooked quinoa in a bowl, then top with the seared tofu, edamame, chickpeas, sliced red bell pepper, and fresh baby spinach.

  • 6

    Drizzle a little extra olive oil or a squeeze of lemon if desired, then gently toss to combine all flavors before serving.