Crispy Tofu and Quinoa Bowl with Roasted Kabocha Squash, Spinach and Bell Pepper

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

Crispy Tofu and Quinoa Bowl with Roasted Kabocha Squash, Spinach and Bell Pepper

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Bowl with Roasted Kabocha Squash, Spinach and Bell Pepper

A vibrant bowl featuring crispy tofu paired with nutty quinoa, sweet roasted kabocha squash, fresh spinach, and crisp red bell pepper. This dish offers a satisfying crunch and a blend of textures, ideal for a light yet nourishing meal any time of the day.

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NUTRITION

512kcal
Protein
32.4g
Fat
21.7g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

0.75 cup cooked Quinoa

100g Kabocha Squash

1 cup Spinach

0.5 cup Red Bell Pepper

1 tsp Olive Oil

1 tsp Cornstarch

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a bowl, toss the tofu cubes with cornstarch, salt, and pepper until evenly coated.

  • 3

    Heat olive oil in a non-stick pan over medium-high heat. Fry the tofu until it is golden and crispy on all sides. Remove and set aside.

  • 4

    Preheat your oven to 400°F (200°C). Chop the kabocha squash into small cubes, season lightly with salt and pepper, and spread on a baking sheet. Roast for about 20 minutes until tender.

  • 5

    While the squash roasts, prepare the quinoa as per package instructions if not already cooked.

  • 6

    Arrange quinoa in a bowl and top with roasted kabocha squash, crispy tofu, fresh spinach, and sliced red bell pepper.

  • 7

    Drizzle with a little extra olive oil or your favorite dressing if desired, and serve warm.

Crispy Tofu and Quinoa Bowl with Roasted Kabocha Squash, Spinach and Bell Pepper

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

Crispy Tofu and Quinoa Bowl with Roasted Kabocha Squash, Spinach and Bell Pepper

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Bowl with Roasted Kabocha Squash, Spinach and Bell Pepper

A vibrant bowl featuring crispy tofu paired with nutty quinoa, sweet roasted kabocha squash, fresh spinach, and crisp red bell pepper. This dish offers a satisfying crunch and a blend of textures, ideal for a light yet nourishing meal any time of the day.

NUTRITION

512kcal
Protein
32.4g
Fat
21.7g
Carbs
52.7g

SERVINGS

1 serving

INGREDIENTS

300g Firm Tofu

0.75 cup cooked Quinoa

100g Kabocha Squash

1 cup Spinach

0.5 cup Red Bell Pepper

1 tsp Olive Oil

1 tsp Cornstarch

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a bowl, toss the tofu cubes with cornstarch, salt, and pepper until evenly coated.

  • 3

    Heat olive oil in a non-stick pan over medium-high heat. Fry the tofu until it is golden and crispy on all sides. Remove and set aside.

  • 4

    Preheat your oven to 400°F (200°C). Chop the kabocha squash into small cubes, season lightly with salt and pepper, and spread on a baking sheet. Roast for about 20 minutes until tender.

  • 5

    While the squash roasts, prepare the quinoa as per package instructions if not already cooked.

  • 6

    Arrange quinoa in a bowl and top with roasted kabocha squash, crispy tofu, fresh spinach, and sliced red bell pepper.

  • 7

    Drizzle with a little extra olive oil or your favorite dressing if desired, and serve warm.