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 featuring crispy baked tofu paired with gently roasted chickpeas and a colorful medley of broccoli, red bell pepper, and carrots over a bed of fluffy quinoa. This dish delivers satisfying crunch and wholesome flavors, accented by a light drizzle of olive oil for that perfect roasted finish.

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NUTRITION

525kcal
Protein
31.2g
Fat
19.3g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

105g Canned Chickpeas (drained)

1/3 cup Cooked Quinoa

1 cup Chopped Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1/2 tbsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Press the firm tofu to remove excess moisture, then cut into bite-sized cubes. Toss the tofu gently with a small drizzle of olive oil, salt, and your preferred spices (such as garlic powder and smoked paprika) for extra flavor.

  • 3

    Spread the tofu cubes evenly on a baking sheet lined with parchment paper and bake for 25-30 minutes until crispy, turning them halfway to ensure even crispiness.

  • 4

    While the tofu bakes, prepare the vegetables. Chop the broccoli, red bell pepper, and carrot. In a bowl, toss them lightly with a pinch of salt, pepper, and an optional light drizzle of olive oil.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes, or until they are tender and beginning to caramelize on the edges.

  • 6

    Warm the cooked quinoa if needed. In a separate bowl, combine the quinoa with the roasted chickpeas (which can be seasoned with a pinch of salt and your favorite spices) to boost the protein content.

  • 7

    Assemble the Buddha Bowl by layering the quinoa and chickpea mixture as the base, then topping with the crispy baked tofu and roasted vegetables.

  • 8

    Drizzle with any remaining olive oil or a squeeze of lemon juice if desired, and serve immediately.

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 featuring crispy baked tofu paired with gently roasted chickpeas and a colorful medley of broccoli, red bell pepper, and carrots over a bed of fluffy quinoa. This dish delivers satisfying crunch and wholesome flavors, accented by a light drizzle of olive oil for that perfect roasted finish.

NUTRITION

525kcal
Protein
31.2g
Fat
19.3g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

105g Canned Chickpeas (drained)

1/3 cup Cooked Quinoa

1 cup Chopped Broccoli

1 medium Red Bell Pepper

1 medium Carrot

1/2 tbsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Press the firm tofu to remove excess moisture, then cut into bite-sized cubes. Toss the tofu gently with a small drizzle of olive oil, salt, and your preferred spices (such as garlic powder and smoked paprika) for extra flavor.

  • 3

    Spread the tofu cubes evenly on a baking sheet lined with parchment paper and bake for 25-30 minutes until crispy, turning them halfway to ensure even crispiness.

  • 4

    While the tofu bakes, prepare the vegetables. Chop the broccoli, red bell pepper, and carrot. In a bowl, toss them lightly with a pinch of salt, pepper, and an optional light drizzle of olive oil.

  • 5

    Roast the vegetables in the oven for about 15-20 minutes, or until they are tender and beginning to caramelize on the edges.

  • 6

    Warm the cooked quinoa if needed. In a separate bowl, combine the quinoa with the roasted chickpeas (which can be seasoned with a pinch of salt and your favorite spices) to boost the protein content.

  • 7

    Assemble the Buddha Bowl by layering the quinoa and chickpea mixture as the base, then topping with the crispy baked tofu and roasted vegetables.

  • 8

    Drizzle with any remaining olive oil or a squeeze of lemon juice if desired, and serve immediately.