Crispy Tofu with Roasted Vegetables and Quinoa

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

Crispy Tofu with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Roasted Vegetables and Quinoa

Enjoy a vibrant plate of crispy tofu paired with savory roasted vegetables, nutty quinoa, and a boost of protein-rich edamame. This dish is perfectly balanced for a nourishing meal, featuring crunchy textures and a medley of flavors accented by simple seasonings.

Try 7 days free, then $12.99 / mo.

NUTRITION

574kcal
Protein
33.9g
Fat
30g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/2 cup Cooked Quinoa

100g Broccoli

100g Red Bell Pepper

100g Zucchini

1 tbsp Olive Oil

1/2 cup Shelled Edamame

1 tsp Seasonings blend

1 tbsp Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Preheat the oven to 400°F (200°C). In a mixing bowl, toss the broccoli, red bell pepper, and zucchini with olive oil, seasonings, and a splash of lemon juice.

  • 3

    Spread the vegetables evenly on a baking sheet and roast them in the oven for 20-25 minutes, until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, pat the tofu dry and season with salt, pepper, garlic powder, and paprika. Bake or pan-fry the tofu cubes until they are crispy on the outside, about 15 minutes if baked (flipping halfway) or 8 minutes per side if pan-fried.

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

    In the final minutes of cooking, gently warm the shelled edamame.

  • 7

    Assemble the dish by layering quinoa on a plate, then topping with roasted vegetables, crispy tofu, and edamame. Drizzle with extra lemon juice if desired.

  • 8

    Serve warm and enjoy your nutrient-packed meal.

Crispy Tofu with Roasted Vegetables and Quinoa

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

Crispy Tofu with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Tofu with Roasted Vegetables and Quinoa

Enjoy a vibrant plate of crispy tofu paired with savory roasted vegetables, nutty quinoa, and a boost of protein-rich edamame. This dish is perfectly balanced for a nourishing meal, featuring crunchy textures and a medley of flavors accented by simple seasonings.

NUTRITION

574kcal
Protein
33.9g
Fat
30g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

200g Firm Tofu

1/2 cup Cooked Quinoa

100g Broccoli

100g Red Bell Pepper

100g Zucchini

1 tbsp Olive Oil

1/2 cup Shelled Edamame

1 tsp Seasonings blend

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Preheat the oven to 400°F (200°C). In a mixing bowl, toss the broccoli, red bell pepper, and zucchini with olive oil, seasonings, and a splash of lemon juice.

  • 3

    Spread the vegetables evenly on a baking sheet and roast them in the oven for 20-25 minutes, until they are tender and slightly caramelized.

  • 4

    While the vegetables roast, pat the tofu dry and season with salt, pepper, garlic powder, and paprika. Bake or pan-fry the tofu cubes until they are crispy on the outside, about 15 minutes if baked (flipping halfway) or 8 minutes per side if pan-fried.

  • 5

    Prepare the quinoa according to package instructions if not already cooked.

  • 6

    In the final minutes of cooking, gently warm the shelled edamame.

  • 7

    Assemble the dish by layering quinoa on a plate, then topping with roasted vegetables, crispy tofu, and edamame. Drizzle with extra lemon juice if desired.

  • 8

    Serve warm and enjoy your nutrient-packed meal.