Crispy Tofu and Roasted Vegetable Bowl

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

Crispy Tofu and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Roasted Vegetable Bowl

A vibrant bowl featuring crispy extra firm tofu, nutty quinoa, and a medley of roasted broccoli, red bell pepper, zucchini, and hearty chickpeas. Lightly seasoned and finished with a drizzle of olive oil, this dish offers a satisfying crunch, warm roasted flavors, and a delightful balance of textures.

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NUTRITION

596kcal
Protein
36.1g
Fat
20.1g
Carbs
75.1g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1 cup Cooked Quinoa (approx. 185g)

100g Broccoli

100g Red Bell Pepper

100g Zucchini

100g Chickpeas (canned, drained)

1 tbsp Cornstarch

1 tsp Olive Oil

Spices (Salt, Pepper, Garlic Powder) to taste

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess water. Cut into bite-sized cubes.

  • 2

    Toss the tofu cubes with cornstarch and a pinch of salt, pepper, and garlic powder for flavor.

  • 3

    Preheat the oven to 425°F. Chop broccoli, red bell pepper, and zucchini into even pieces.

  • 4

    Place the vegetables and chickpeas on a baking sheet. Drizzle with 1 tsp of olive oil, and season with salt, pepper, and garlic powder.

  • 5

    Roast the vegetables and chickpeas in the oven for 20-25 minutes, until tender and slightly caramelized.

  • 6

    While the vegetables roast, bake or pan-fry the tofu until crispy and golden, about 15 minutes in the oven or on medium heat in a non-stick skillet.

  • 7

    Prepare the cooked quinoa if not already ready.

  • 8

    Assemble the bowl by serving a base of quinoa, topping with crispy tofu, roasted vegetables, and chickpeas.

  • 9

    Finish with additional seasonings as desired and serve warm.

Crispy Tofu and Roasted Vegetable Bowl

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

Crispy Tofu and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Roasted Vegetable Bowl

A vibrant bowl featuring crispy extra firm tofu, nutty quinoa, and a medley of roasted broccoli, red bell pepper, zucchini, and hearty chickpeas. Lightly seasoned and finished with a drizzle of olive oil, this dish offers a satisfying crunch, warm roasted flavors, and a delightful balance of textures.

NUTRITION

596kcal
Protein
36.1g
Fat
20.1g
Carbs
75.1g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1 cup Cooked Quinoa (approx. 185g)

100g Broccoli

100g Red Bell Pepper

100g Zucchini

100g Chickpeas (canned, drained)

1 tbsp Cornstarch

1 tsp Olive Oil

Spices (Salt, Pepper, Garlic Powder) to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess water. Cut into bite-sized cubes.

  • 2

    Toss the tofu cubes with cornstarch and a pinch of salt, pepper, and garlic powder for flavor.

  • 3

    Preheat the oven to 425°F. Chop broccoli, red bell pepper, and zucchini into even pieces.

  • 4

    Place the vegetables and chickpeas on a baking sheet. Drizzle with 1 tsp of olive oil, and season with salt, pepper, and garlic powder.

  • 5

    Roast the vegetables and chickpeas in the oven for 20-25 minutes, until tender and slightly caramelized.

  • 6

    While the vegetables roast, bake or pan-fry the tofu until crispy and golden, about 15 minutes in the oven or on medium heat in a non-stick skillet.

  • 7

    Prepare the cooked quinoa if not already ready.

  • 8

    Assemble the bowl by serving a base of quinoa, topping with crispy tofu, roasted vegetables, and chickpeas.

  • 9

    Finish with additional seasonings as desired and serve warm.