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

A perfectly balanced Buddha bowl featuring crispy baked tofu, hearty quinoa, and a vibrant mix of roasted vegetables including broccoli and bell pepper, complemented by protein-packed chickpeas for a nourishing, satisfying meal suitable for any time of day.

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NUTRITION

558kcal
Protein
35.2g
Fat
19.5g
Carbs
64.2g

SERVINGS

1 serving

INGREDIENTS

250 grams Firm Tofu

1/2 cup cooked Quinoa

1 cup Broccoli Florets

1 medium Bell Pepper

1/2 cup Chickpeas

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture. Cut into 1-inch cubes.

  • 3

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

  • 4

    Spread the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway, until golden and crispy.

  • 5

    Meanwhile, cut the broccoli into florets and slice the bell pepper into strips. Toss them lightly with a pinch of salt and pepper.

  • 6

    Place the vegetables on a separate baking sheet and roast in the oven for about 20 minutes, or until tender and slightly charred.

  • 7

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

  • 8

    In a bowl, assemble the Buddha bowl by layering cooked quinoa, roasted tofu, vegetables, and chickpeas.

  • 9

    Drizzle with a little extra olive oil if desired, and adjust seasoning to taste before serving.

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

A perfectly balanced Buddha bowl featuring crispy baked tofu, hearty quinoa, and a vibrant mix of roasted vegetables including broccoli and bell pepper, complemented by protein-packed chickpeas for a nourishing, satisfying meal suitable for any time of day.

NUTRITION

558kcal
Protein
35.2g
Fat
19.5g
Carbs
64.2g

SERVINGS

1 serving

INGREDIENTS

250 grams Firm Tofu

1/2 cup cooked Quinoa

1 cup Broccoli Florets

1 medium Bell Pepper

1/2 cup Chickpeas

1 teaspoon Olive Oil

1 teaspoon Smoked Paprika

1 teaspoon Garlic Powder

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu for at least 15 minutes to remove excess moisture. Cut into 1-inch cubes.

  • 3

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

  • 4

    Spread the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway, until golden and crispy.

  • 5

    Meanwhile, cut the broccoli into florets and slice the bell pepper into strips. Toss them lightly with a pinch of salt and pepper.

  • 6

    Place the vegetables on a separate baking sheet and roast in the oven for about 20 minutes, or until tender and slightly charred.

  • 7

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

  • 8

    In a bowl, assemble the Buddha bowl by layering cooked quinoa, roasted tofu, vegetables, and chickpeas.

  • 9

    Drizzle with a little extra olive oil if desired, and adjust seasoning to taste before serving.