YOUR SOLIN GENERATED RECIPE
Grilled Tofu and Edamame Power Bowl with Quinoa and Roasted Vegetables
A vibrant, colorful power bowl featuring grilled extra firm tofu, protein-packed edamame, fluffy quinoa, and a medley of perfectly roasted vegetables, lightly drizzled with olive oil and fresh lemon. This nutrient-dense bowl is satisfying, savory, and beautifully balanced for a pescatarian lifestyle that values clean eating and optimal nutrition.
INGREDIENTS
250 grams Extra Firm Tofu
1 cup Shelled Edamame
0.75 cup Cooked Quinoa
0.5 cup Red Bell Pepper, chopped
0.5 cup Zucchini, chopped
0.5 cup Carrot, chopped
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
Salt and Pepper to taste
PREPARATION
Press the extra firm tofu for at least 15 minutes to remove excess moisture, then cut it into bite-sized cubes.
In a bowl, gently toss the tofu cubes with a pinch of salt, pepper, and half of the lemon juice.
Heat a grill pan over medium-high heat, spray lightly with oil, and grill the tofu cubes for 3-4 minutes on each side until golden and slightly crispy.
Meanwhile, preheat your oven to 425°F. On a baking sheet, arrange the chopped red bell pepper, zucchini, and carrot. Drizzle with the teaspoon of olive oil, a pinch of salt and pepper, and roast for 15-20 minutes until tender and lightly caramelized.
Prepare quinoa according to package directions if not already cooked. Fluff it with a fork.
In a large bowl, combine the grilled tofu, roasted vegetables, cooked quinoa, and edamame. Drizzle with the remaining lemon juice, gently toss to incorporate flavors, and adjust seasonings with salt and pepper if needed.
Serve warm, enjoying this balanced power bowl that perfectly pairs protein, whole grains, and nutrient-rich vegetables.