Spicy Peanut Tofu and Roasted Vegetable Buddha Bowl

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

Spicy Peanut Tofu and Roasted Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Spicy Peanut Tofu and Roasted Vegetable Buddha Bowl

A vibrant bowl combining crispy roasted vegetables, marinated tofu, protein-packed chickpeas and edamame, all drizzled with a tangy spicy peanut sauce. Each bite delivers a perfect balance of textures and a satisfying kick of heat, making it ideal for a wholesome meal at any time.

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NUTRITION

571kcal
Protein
38.9g
Fat
27.3g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/3 cup Chickpeas (canned, drained)

1/2 cup Shelled Edamame

1 tbsp Natural Peanut Butter

1 Red Bell Pepper, medium

1 small Zucchini

1/4 Red Onion

1 cup Broccoli Florets

1 tsp Olive Oil

1 tsp Low-Sodium Soy Sauce

1/2 tsp Chili Flakes

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu to remove excess water, then cut it into bite-sized cubes. Marinate the tofu with low-sodium soy sauce and chili flakes.

  • 2

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

  • 3

    Chop the red bell pepper, zucchini, red onion, and broccoli into similar-sized pieces. Toss them with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for about 20 minutes until tender and slightly charred.

  • 5

    While the vegetables roast, prepare the peanut dressing by whisking together the natural peanut butter with a small splash of water and a dash of soy sauce until smooth.

  • 6

    In a bowl, combine the roasted vegetables, marinated tofu, chickpeas, and shelled edamame.

  • 7

    Drizzle the spicy peanut dressing over the top, toss gently to combine all flavors, and serve immediately.

Spicy Peanut Tofu and Roasted Vegetable Buddha Bowl

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

Spicy Peanut Tofu and Roasted Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Spicy Peanut Tofu and Roasted Vegetable Buddha Bowl

A vibrant bowl combining crispy roasted vegetables, marinated tofu, protein-packed chickpeas and edamame, all drizzled with a tangy spicy peanut sauce. Each bite delivers a perfect balance of textures and a satisfying kick of heat, making it ideal for a wholesome meal at any time.

NUTRITION

571kcal
Protein
38.9g
Fat
27.3g
Carbs
51.2g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/3 cup Chickpeas (canned, drained)

1/2 cup Shelled Edamame

1 tbsp Natural Peanut Butter

1 Red Bell Pepper, medium

1 small Zucchini

1/4 Red Onion

1 cup Broccoli Florets

1 tsp Olive Oil

1 tsp Low-Sodium Soy Sauce

1/2 tsp Chili Flakes

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu to remove excess water, then cut it into bite-sized cubes. Marinate the tofu with low-sodium soy sauce and chili flakes.

  • 2

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

  • 3

    Chop the red bell pepper, zucchini, red onion, and broccoli into similar-sized pieces. Toss them with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for about 20 minutes until tender and slightly charred.

  • 5

    While the vegetables roast, prepare the peanut dressing by whisking together the natural peanut butter with a small splash of water and a dash of soy sauce until smooth.

  • 6

    In a bowl, combine the roasted vegetables, marinated tofu, chickpeas, and shelled edamame.

  • 7

    Drizzle the spicy peanut dressing over the top, toss gently to combine all flavors, and serve immediately.