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 nourishing bowl featuring crispy baked tofu paired with perfectly roasted vegetables, hearty quinoa, and crunchy roasted chickpeas. This vibrant Buddha bowl offers satisfying textures and a balance of savory, smoky, and fresh flavors that make every bite delightful.

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NUTRITION

543kcal
Protein
33.5g
Fat
22.1g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

250g Extra-firm Tofu

1/2 cup cooked Quinoa

70g Roasted Chickpeas

1 cup Broccoli

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/2 tbsp Olive Oil

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PREPARATION

  • 1

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

  • 2

    Press the tofu for 10-15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with half the olive oil, salt, pepper, garlic powder, and paprika.

  • 4

    Spread the tofu on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway until the edges are crisp.

  • 5

    Meanwhile, chop broccoli into florets, slice the red bell pepper, and thinly slice the red onion. Combine these vegetables with the roasted chickpeas and drizzle the remaining olive oil and a pinch of salt and pepper.

  • 6

    Spread the vegetable mixture on another baking sheet and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 7

    Assemble your Buddha bowl by placing the cooked quinoa as a base, then layering on the crispy baked tofu and roasted vegetables.

  • 8

    Drizzle with a squeeze of lemon juice or your favorite low-calorie dressing if desired, and enjoy 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

Savor a nourishing bowl featuring crispy baked tofu paired with perfectly roasted vegetables, hearty quinoa, and crunchy roasted chickpeas. This vibrant Buddha bowl offers satisfying textures and a balance of savory, smoky, and fresh flavors that make every bite delightful.

NUTRITION

543kcal
Protein
33.5g
Fat
22.1g
Carbs
58.1g

SERVINGS

1 serving

INGREDIENTS

250g Extra-firm Tofu

1/2 cup cooked Quinoa

70g Roasted Chickpeas

1 cup Broccoli

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/2 tbsp Olive Oil

PREPARATION

  • 1

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

  • 2

    Press the tofu for 10-15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with half the olive oil, salt, pepper, garlic powder, and paprika.

  • 4

    Spread the tofu on a parchment-lined baking sheet and bake for 25-30 minutes, flipping halfway until the edges are crisp.

  • 5

    Meanwhile, chop broccoli into florets, slice the red bell pepper, and thinly slice the red onion. Combine these vegetables with the roasted chickpeas and drizzle the remaining olive oil and a pinch of salt and pepper.

  • 6

    Spread the vegetable mixture on another baking sheet and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 7

    Assemble your Buddha bowl by placing the cooked quinoa as a base, then layering on the crispy baked tofu and roasted vegetables.

  • 8

    Drizzle with a squeeze of lemon juice or your favorite low-calorie dressing if desired, and enjoy warm.