Crispy Tofu and Roasted Vegetable Buddha Bowl

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

Crispy Tofu and Roasted Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Roasted Vegetable Buddha Bowl

Enjoy a vibrant and satisfying bowl featuring crispy tofu, hearty chickpeas, fluffy quinoa, and a colorful medley of roasted vegetables—all lightly seasoned and perfectly harmonized for a nourishing meal that delights both the palate and the body.

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NUTRITION

558kcal
Protein
32.1g
Fat
19.2g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

8 oz Extra Firm Tofu (226g)

1/3 cup Chickpeas (55g)

1/2 cup Cooked Quinoa (92g)

1 cup Broccoli Florets (91g)

1 medium Red Bell Pepper (119g)

1 medium Carrot (61g)

1 tsp Olive Oil (5g)

1 tbsp Low-Sodium Soy Sauce (16g)

1 tbsp Cornstarch (8g)

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PREPARATION

  • 1

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

  • 2

    In a small bowl, toss the tofu cubes with cornstarch until evenly coated.

  • 3

    Heat a non-stick skillet over medium-high heat and add the tofu. Cook until golden and crispy on all sides, about 6-8 minutes. Remove and set aside.

  • 4

    Preheat the oven to 425°F. On a baking sheet, toss broccoli florets, sliced red bell pepper, and carrot rounds with olive oil and a pinch of salt and pepper.

  • 5

    Roast the vegetables in the preheated oven for about 15 minutes, or until tender and slightly caramelized.

  • 6

    In a bowl, combine the crispy tofu, roasted vegetables, chickpeas, and cooked quinoa. Drizzle with low-sodium soy sauce and gently toss to combine.

  • 7

    Serve warm, enjoying a well-balanced bowl packed with protein, fiber, and vibrant flavors.

Crispy Tofu and Roasted Vegetable Buddha Bowl

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

Crispy Tofu and Roasted Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Roasted Vegetable Buddha Bowl

Enjoy a vibrant and satisfying bowl featuring crispy tofu, hearty chickpeas, fluffy quinoa, and a colorful medley of roasted vegetables—all lightly seasoned and perfectly harmonized for a nourishing meal that delights both the palate and the body.

NUTRITION

558kcal
Protein
32.1g
Fat
19.2g
Carbs
67g

SERVINGS

1 serving

INGREDIENTS

8 oz Extra Firm Tofu (226g)

1/3 cup Chickpeas (55g)

1/2 cup Cooked Quinoa (92g)

1 cup Broccoli Florets (91g)

1 medium Red Bell Pepper (119g)

1 medium Carrot (61g)

1 tsp Olive Oil (5g)

1 tbsp Low-Sodium Soy Sauce (16g)

1 tbsp Cornstarch (8g)

PREPARATION

  • 1

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

  • 2

    In a small bowl, toss the tofu cubes with cornstarch until evenly coated.

  • 3

    Heat a non-stick skillet over medium-high heat and add the tofu. Cook until golden and crispy on all sides, about 6-8 minutes. Remove and set aside.

  • 4

    Preheat the oven to 425°F. On a baking sheet, toss broccoli florets, sliced red bell pepper, and carrot rounds with olive oil and a pinch of salt and pepper.

  • 5

    Roast the vegetables in the preheated oven for about 15 minutes, or until tender and slightly caramelized.

  • 6

    In a bowl, combine the crispy tofu, roasted vegetables, chickpeas, and cooked quinoa. Drizzle with low-sodium soy sauce and gently toss to combine.

  • 7

    Serve warm, enjoying a well-balanced bowl packed with protein, fiber, and vibrant flavors.