Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

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

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

Enjoy a vibrant and hearty vegetarian power bowl featuring crispy marinated tofu, fluffy quinoa, and a medley of roasted bell pepper, zucchini, and red onion, all harmonized by a creamy lemon-tahini dressing. This bowl offers a satisfying balance of textures and flavors that is as energizing as it is delicious.

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NUTRITION

590kcal
Protein
42.7g
Fat
26.6g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

225g Firm Tofu

1/3 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Chickpeas

1 tbsp Tahini

1/2 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut the tofu into bite-sized cubes and marinate with a pinch of salt, pepper, garlic powder, and a drizzle of olive oil.

  • 2

    Preheat the oven to 425°F. Toss diced red bell pepper, zucchini, and red onion with a light sprinkle of salt, pepper, and a small amount of olive oil. Spread them out on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, cook quinoa according to package instructions, then measure out 1/3 cup of the cooked quinoa.

  • 4

    For the dressing, whisk together tahini, lemon juice, a dash of water to thin if needed, and a pinch of garlic powder. Adjust seasoning with salt and pepper.

  • 5

    In a non-stick skillet over medium-high heat, add the marinated tofu cubes and sauté until the edges are crispy and golden, approximately 6-8 minutes.

  • 6

    For assembly, place the cooked quinoa at the base of a bowl, top with crispy tofu, roasted vegetables, and chickpeas. Drizzle the lemon-tahini dressing over the bowl and serve immediately.

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

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

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

Enjoy a vibrant and hearty vegetarian power bowl featuring crispy marinated tofu, fluffy quinoa, and a medley of roasted bell pepper, zucchini, and red onion, all harmonized by a creamy lemon-tahini dressing. This bowl offers a satisfying balance of textures and flavors that is as energizing as it is delicious.

NUTRITION

590kcal
Protein
42.7g
Fat
26.6g
Carbs
56.5g

SERVINGS

1 serving

INGREDIENTS

225g Firm Tofu

1/3 cup Cooked Quinoa

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/4 medium Red Onion

1/2 cup Chickpeas

1 tbsp Tahini

1/2 tsp Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture. Cut the tofu into bite-sized cubes and marinate with a pinch of salt, pepper, garlic powder, and a drizzle of olive oil.

  • 2

    Preheat the oven to 425°F. Toss diced red bell pepper, zucchini, and red onion with a light sprinkle of salt, pepper, and a small amount of olive oil. Spread them out on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, cook quinoa according to package instructions, then measure out 1/3 cup of the cooked quinoa.

  • 4

    For the dressing, whisk together tahini, lemon juice, a dash of water to thin if needed, and a pinch of garlic powder. Adjust seasoning with salt and pepper.

  • 5

    In a non-stick skillet over medium-high heat, add the marinated tofu cubes and sauté until the edges are crispy and golden, approximately 6-8 minutes.

  • 6

    For assembly, place the cooked quinoa at the base of a bowl, top with crispy tofu, roasted vegetables, and chickpeas. Drizzle the lemon-tahini dressing over the bowl and serve immediately.