Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

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

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

Enjoy a vibrant, nutrient-packed bowl featuring crispy extra firm tofu, fluffy quinoa, and a medley of roasted red bell pepper and zucchini. This wholesome bowl is lightly dusted with cornstarch for extra crunch and finished with a sprinkle of your favorite seasonings, delivering a satisfying and balanced vegetarian meal.

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NUTRITION

412kcal
Protein
36g
Fat
16.9g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

~0.33 cup Cooked Quinoa (approx. 50g)

75g Shelled Edamame

80g Red Bell Pepper

70g Zucchini

1 tsp Cornstarch

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PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut into cubes.

  • 2

    In a bowl, gently toss the tofu cubes with 1 tsp of cornstarch and your preferred seasonings (such as garlic powder, salt, and pepper).

  • 3

    Preheat the oven to 400°F. Spread the chopped red bell pepper and zucchini on a baking sheet lined with parchment paper. Roast the vegetables for about 15 minutes, or until tender and slightly caramelized. Use a light coating of non-stick spray to avoid extra oil.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat. Add the tofu cubes and cook until all sides are golden and crispy, about 6-8 minutes.

  • 5

    If your quinoa is not pre-cooked, prepare it according to package instructions until fluffy.

  • 6

    Blanch the shelled edamame in boiling water for 2-3 minutes and drain.

  • 7

    Assemble the bowl by layering the cooked quinoa, crispy tofu, roasted vegetables, and edamame. Finish with a sprinkle of fresh herbs or a dash of nutritional yeast if desired.

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

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

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

Enjoy a vibrant, nutrient-packed bowl featuring crispy extra firm tofu, fluffy quinoa, and a medley of roasted red bell pepper and zucchini. This wholesome bowl is lightly dusted with cornstarch for extra crunch and finished with a sprinkle of your favorite seasonings, delivering a satisfying and balanced vegetarian meal.

NUTRITION

412kcal
Protein
36g
Fat
16.9g
Carbs
31.3g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

~0.33 cup Cooked Quinoa (approx. 50g)

75g Shelled Edamame

80g Red Bell Pepper

70g Zucchini

1 tsp Cornstarch

PREPARATION

  • 1

    Press the tofu to remove excess moisture and cut into cubes.

  • 2

    In a bowl, gently toss the tofu cubes with 1 tsp of cornstarch and your preferred seasonings (such as garlic powder, salt, and pepper).

  • 3

    Preheat the oven to 400°F. Spread the chopped red bell pepper and zucchini on a baking sheet lined with parchment paper. Roast the vegetables for about 15 minutes, or until tender and slightly caramelized. Use a light coating of non-stick spray to avoid extra oil.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat. Add the tofu cubes and cook until all sides are golden and crispy, about 6-8 minutes.

  • 5

    If your quinoa is not pre-cooked, prepare it according to package instructions until fluffy.

  • 6

    Blanch the shelled edamame in boiling water for 2-3 minutes and drain.

  • 7

    Assemble the bowl by layering the cooked quinoa, crispy tofu, roasted vegetables, and edamame. Finish with a sprinkle of fresh herbs or a dash of nutritional yeast if desired.