Crispy Baked Tofu Bowl with Roasted Rainbow Vegetables

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

Crispy Baked Tofu Bowl with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu Bowl with Roasted Rainbow Vegetables

Enjoy a vibrant bowl featuring crispy baked tofu and hearty chickpeas paired with a medley of roasted rainbow vegetables. Each bite offers a delightful crunch and a burst of color, making this dish both visually appealing and nutritionally balanced. Perfect for a satisfying lunch or dinner that fuels your day with clean, wholesome ingredients.

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NUTRITION

489kcal
Protein
37g
Fat
21.6g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

300 grams Extra Firm Tofu

100 grams Chickpeas (drained and rinsed)

120 grams Red Bell Pepper

90 grams Broccoli Florets

124 grams Zucchini

1 teaspoon Olive Oil

Seasoning (Salt, Pepper, Garlic Powder) to taste

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PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  • 3

    In a bowl, gently toss the tofu cubes with a pinch of salt, pepper, and garlic powder.

  • 4

    Place the tofu on a lined baking sheet and bake for 25-30 minutes, turning halfway through, until the edges are crispy and golden.

  • 5

    Meanwhile, chop the red bell pepper, broccoli, and zucchini into evenly sized pieces.

  • 6

    In a separate bowl, toss the vegetables with olive oil and a pinch of salt and pepper.

  • 7

    Spread the vegetables on another baking sheet and roast in the same oven for about 20 minutes or until tender and slightly caramelized.

  • 8

    Once the tofu and vegetables are done, combine them in a bowl with the drained chickpeas.

  • 9

    Mix gently to combine all the flavors and serve warm. Enjoy your vibrant, nutritious bowl!

Crispy Baked Tofu Bowl with Roasted Rainbow Vegetables

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

Crispy Baked Tofu Bowl with Roasted Rainbow Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu Bowl with Roasted Rainbow Vegetables

Enjoy a vibrant bowl featuring crispy baked tofu and hearty chickpeas paired with a medley of roasted rainbow vegetables. Each bite offers a delightful crunch and a burst of color, making this dish both visually appealing and nutritionally balanced. Perfect for a satisfying lunch or dinner that fuels your day with clean, wholesome ingredients.

NUTRITION

489kcal
Protein
37g
Fat
21.6g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

300 grams Extra Firm Tofu

100 grams Chickpeas (drained and rinsed)

120 grams Red Bell Pepper

90 grams Broccoli Florets

124 grams Zucchini

1 teaspoon Olive Oil

Seasoning (Salt, Pepper, Garlic Powder) to taste

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  • 3

    In a bowl, gently toss the tofu cubes with a pinch of salt, pepper, and garlic powder.

  • 4

    Place the tofu on a lined baking sheet and bake for 25-30 minutes, turning halfway through, until the edges are crispy and golden.

  • 5

    Meanwhile, chop the red bell pepper, broccoli, and zucchini into evenly sized pieces.

  • 6

    In a separate bowl, toss the vegetables with olive oil and a pinch of salt and pepper.

  • 7

    Spread the vegetables on another baking sheet and roast in the same oven for about 20 minutes or until tender and slightly caramelized.

  • 8

    Once the tofu and vegetables are done, combine them in a bowl with the drained chickpeas.

  • 9

    Mix gently to combine all the flavors and serve warm. Enjoy your vibrant, nutritious bowl!