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 hearty and flavorful bowl featuring crispy baked tofu, roasted chickpeas, sweet potato, and broccoli served atop fluffy quinoa. This vibrant dish offers a delightful mix of textures and a medley of roasted vegetables, perfectly balanced with a satisfying crunch and savory spices.

Try 7 days free, then $12.99 / mo.

NUTRITION

555kcal
Protein
31.5g
Fat
16.8g
Carbs
76.4g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

100g Chickpeas (drained)

100g Broccoli

100g Sweet Potato

92g Cooked Quinoa (~1/2 cup)

5ml Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, gently toss the tofu cubes with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and bake for 25-30 minutes, flipping halfway, until golden and crispy.

  • 4

    Meanwhile, chop the broccoli into florets and dice the sweet potato into small cubes. Rinse and drain the chickpeas.

  • 5

    In a separate bowl, toss the chickpeas, broccoli, and sweet potato with olive oil, salt, and pepper. Arrange them on another baking sheet and roast in the oven for 20-25 minutes until tender and slightly crisp around the edges.

  • 6

    Prepare the quinoa according to package instructions if not already cooked.

  • 7

    Assemble the Buddha bowl by layering cooked quinoa at the base, then topping with the roasted vegetables, chickpeas, and crispy tofu.

  • 8

    Finish with an extra sprinkle of salt and pepper 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 hearty and flavorful bowl featuring crispy baked tofu, roasted chickpeas, sweet potato, and broccoli served atop fluffy quinoa. This vibrant dish offers a delightful mix of textures and a medley of roasted vegetables, perfectly balanced with a satisfying crunch and savory spices.

NUTRITION

555kcal
Protein
31.5g
Fat
16.8g
Carbs
76.4g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

100g Chickpeas (drained)

100g Broccoli

100g Sweet Potato

92g Cooked Quinoa (~1/2 cup)

5ml Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, gently toss the tofu cubes with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet and bake for 25-30 minutes, flipping halfway, until golden and crispy.

  • 4

    Meanwhile, chop the broccoli into florets and dice the sweet potato into small cubes. Rinse and drain the chickpeas.

  • 5

    In a separate bowl, toss the chickpeas, broccoli, and sweet potato with olive oil, salt, and pepper. Arrange them on another baking sheet and roast in the oven for 20-25 minutes until tender and slightly crisp around the edges.

  • 6

    Prepare the quinoa according to package instructions if not already cooked.

  • 7

    Assemble the Buddha bowl by layering cooked quinoa at the base, then topping with the roasted vegetables, chickpeas, and crispy tofu.

  • 8

    Finish with an extra sprinkle of salt and pepper if desired, and serve warm.