Crispy Baked Tofu with Quinoa Power Bowl

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

Crispy Baked Tofu with Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Quinoa Power Bowl

Enjoy a vibrant and nourishing bowl featuring crispy baked tofu tossed with a medley of quinoa, tender kale, shredded carrot, and protein-packed edamame. Enhanced with a savory marinade of soy sauce, olive oil, garlic, and smoked paprika, this bowl is both satisfying and delicious for any time of day.

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NUTRITION

523kcal
Protein
36.5g
Fat
22.4g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1 cup Cooked Quinoa

1 cup shredded Kale

1 medium Carrot, shredded

0.5 cup Shelled Edamame

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

0.5 tsp Garlic Powder

0.5 tsp Smoked Paprika

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the extra firm tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, whisk together olive oil, low-sodium soy sauce, garlic powder, smoked paprika, salt, and pepper.

  • 4

    Toss the tofu cubes in the marinade until evenly coated.

  • 5

    Arrange the tofu cubes on a baking sheet lined with parchment paper in a single layer.

  • 6

    Bake for 25-30 minutes, turning halfway through, until the tofu is golden and crispy.

  • 7

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 8

    In a large bowl, combine the cooked quinoa, shredded kale, shredded carrot, and shelled edamame.

  • 9

    Once baked, add the crispy tofu to the bowl and gently toss to combine all ingredients.

  • 10

    Adjust seasoning with additional salt and pepper if needed and serve warm.

Crispy Baked Tofu with Quinoa Power Bowl

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

Crispy Baked Tofu with Quinoa Power Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Quinoa Power Bowl

Enjoy a vibrant and nourishing bowl featuring crispy baked tofu tossed with a medley of quinoa, tender kale, shredded carrot, and protein-packed edamame. Enhanced with a savory marinade of soy sauce, olive oil, garlic, and smoked paprika, this bowl is both satisfying and delicious for any time of day.

NUTRITION

523kcal
Protein
36.5g
Fat
22.4g
Carbs
48.2g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1 cup Cooked Quinoa

1 cup shredded Kale

1 medium Carrot, shredded

0.5 cup Shelled Edamame

1 tsp Olive Oil

1 tbsp Low-Sodium Soy Sauce

0.5 tsp Garlic Powder

0.5 tsp Smoked Paprika

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Press the extra firm tofu to remove excess moisture, then cut it into 1-inch cubes.

  • 3

    In a bowl, whisk together olive oil, low-sodium soy sauce, garlic powder, smoked paprika, salt, and pepper.

  • 4

    Toss the tofu cubes in the marinade until evenly coated.

  • 5

    Arrange the tofu cubes on a baking sheet lined with parchment paper in a single layer.

  • 6

    Bake for 25-30 minutes, turning halfway through, until the tofu is golden and crispy.

  • 7

    Meanwhile, prepare the quinoa according to package instructions if not already cooked.

  • 8

    In a large bowl, combine the cooked quinoa, shredded kale, shredded carrot, and shelled edamame.

  • 9

    Once baked, add the crispy tofu to the bowl and gently toss to combine all ingredients.

  • 10

    Adjust seasoning with additional salt and pepper if needed and serve warm.