Crispy Tofu and Roasted Vegetable Quinoa Bowl with Creamy Peanut Dressing

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

Crispy Tofu and Roasted Vegetable Quinoa Bowl with Creamy Peanut Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Roasted Vegetable Quinoa Bowl with Creamy Peanut Dressing

Savor a hearty bowl featuring crispy baked tofu, perfectly roasted vegetables, and fluffy quinoa, tossed in a velvety, tangy peanut dressing. The vibrant colors and textures come together in a balanced dish that's as nutritious as it is delicious, ideal for a wholesome meal any time of day.

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NUTRITION

633kcal
Protein
37.2g
Fat
22.3g
Carbs
75.7g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

1 cup Cooked Quinoa

1 medium Mixed Bell Pepper

1 cup Broccoli Florets

1 medium Carrot

1 tbsp Peanut Butter

1 tbsp Cornstarch

1 tbsp Soy Sauce

1 tbsp Lime Juice

1 tsp Fresh Ginger

2 tbsp Water

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PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess water, then cut into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch and a pinch of salt for an even coating.

  • 4

    Place the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through until golden and crispy.

  • 5

    Meanwhile, chop the mixed bell pepper, broccoli, and carrot into bite-sized pieces. Spread them on a separate baking sheet, drizzle with a small amount of oil, salt, and pepper, and roast in the oven for about 20 minutes.

  • 6

    Prepare the peanut dressing by whisking together peanut butter, soy sauce, lime juice, grated fresh ginger, and water until smooth and creamy.

  • 7

    In a bowl, layer the cooked quinoa, roasted vegetables, and crispy tofu.

  • 8

    Drizzle the creamy peanut dressing over the bowl and toss gently to combine.

  • 9

    Serve warm and enjoy your balanced, nutrient-packed meal.

Crispy Tofu and Roasted Vegetable Quinoa Bowl with Creamy Peanut Dressing

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

Crispy Tofu and Roasted Vegetable Quinoa Bowl with Creamy Peanut Dressing

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Roasted Vegetable Quinoa Bowl with Creamy Peanut Dressing

Savor a hearty bowl featuring crispy baked tofu, perfectly roasted vegetables, and fluffy quinoa, tossed in a velvety, tangy peanut dressing. The vibrant colors and textures come together in a balanced dish that's as nutritious as it is delicious, ideal for a wholesome meal any time of day.

NUTRITION

633kcal
Protein
37.2g
Fat
22.3g
Carbs
75.7g

SERVINGS

1 serving

INGREDIENTS

250g Firm Tofu

1 cup Cooked Quinoa

1 medium Mixed Bell Pepper

1 cup Broccoli Florets

1 medium Carrot

1 tbsp Peanut Butter

1 tbsp Cornstarch

1 tbsp Soy Sauce

1 tbsp Lime Juice

1 tsp Fresh Ginger

2 tbsp Water

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess water, then cut into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch and a pinch of salt for an even coating.

  • 4

    Place the tofu on a baking sheet lined with parchment paper and bake for 25-30 minutes, flipping halfway through until golden and crispy.

  • 5

    Meanwhile, chop the mixed bell pepper, broccoli, and carrot into bite-sized pieces. Spread them on a separate baking sheet, drizzle with a small amount of oil, salt, and pepper, and roast in the oven for about 20 minutes.

  • 6

    Prepare the peanut dressing by whisking together peanut butter, soy sauce, lime juice, grated fresh ginger, and water until smooth and creamy.

  • 7

    In a bowl, layer the cooked quinoa, roasted vegetables, and crispy tofu.

  • 8

    Drizzle the creamy peanut dressing over the bowl and toss gently to combine.

  • 9

    Serve warm and enjoy your balanced, nutrient-packed meal.