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 vibrant bowl featuring crispy baked tofu, protein-packed edamame and chickpeas, and a colorful medley of roasted vegetables served atop a bed of fluffy quinoa. This balanced bowl is both satisfying and nourishing, with a perfect blend of textures and flavors.

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NUTRITION

545kcal
Protein
35.6g
Fat
19.2g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

6 oz Firm Tofu

1/2 cup cooked Quinoa

1/2 cup Shelled Edamame

1/4 cup Chickpeas

1 cup Broccoli

1 medium Carrot

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Toss the tofu cubes with 1 tsp olive oil, garlic powder, salt, and pepper. Arrange on a baking sheet lined with parchment paper.

  • 4

    Roast the tofu in the preheated oven for 25-30 minutes until edges become crispy, flipping halfway through.

  • 5

    Meanwhile, chop the broccoli into florets, peel and slice the carrot, and cut the red bell pepper into strips.

  • 6

    Spread the vegetables on another baking sheet, drizzle lightly with olive oil, season with salt and pepper, and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 7

    In a bowl, layer the cooked quinoa as the base. Top with roasted tofu, edamame, chickpeas, and the roasted vegetables.

  • 8

    Finish by tossing gently to combine flavors 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 vibrant bowl featuring crispy baked tofu, protein-packed edamame and chickpeas, and a colorful medley of roasted vegetables served atop a bed of fluffy quinoa. This balanced bowl is both satisfying and nourishing, with a perfect blend of textures and flavors.

NUTRITION

545kcal
Protein
35.6g
Fat
19.2g
Carbs
62g

SERVINGS

1 serving

INGREDIENTS

6 oz Firm Tofu

1/2 cup cooked Quinoa

1/2 cup Shelled Edamame

1/4 cup Chickpeas

1 cup Broccoli

1 medium Carrot

1 medium Red Bell Pepper

1 tsp Olive Oil

1 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

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

  • 3

    Toss the tofu cubes with 1 tsp olive oil, garlic powder, salt, and pepper. Arrange on a baking sheet lined with parchment paper.

  • 4

    Roast the tofu in the preheated oven for 25-30 minutes until edges become crispy, flipping halfway through.

  • 5

    Meanwhile, chop the broccoli into florets, peel and slice the carrot, and cut the red bell pepper into strips.

  • 6

    Spread the vegetables on another baking sheet, drizzle lightly with olive oil, season with salt and pepper, and roast in the oven for 20-25 minutes until tender and slightly charred.

  • 7

    In a bowl, layer the cooked quinoa as the base. Top with roasted tofu, edamame, chickpeas, and the roasted vegetables.

  • 8

    Finish by tossing gently to combine flavors and serve warm.