Crispy Tofu & Roasted Vegetable Buddha Bowl

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

Crispy Tofu & Roasted Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Tofu & Roasted Vegetable Buddha Bowl

Enjoy a vibrant bowl featuring crispy, baked tofu and hearty chickpeas accompanied by a medley of roasted red bell pepper, broccoli, and zucchini. This nourishing dish combines textures and flavors for a satisfying meal, perfect for clean eating without compromising on taste.

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NUTRITION

458kcal
Protein
35.2g
Fat
19.3g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

1/2 cup Chickpeas (canned, drained)

1 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes. In a bowl, gently toss tofu cubes with a little salt, pepper, and half the olive oil.

  • 3

    Spread the tofu cubes evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, flipping once halfway to ensure they become crispy on all sides.

  • 4

    While the tofu roasts, prepare the vegetables. In a separate bowl, combine the chopped broccoli, sliced red bell pepper, and sliced zucchini. Drizzle with the remaining olive oil, salt, and pepper, and toss to coat evenly.

  • 5

    Place the vegetables on another baking sheet and roast in the oven for 20 minutes until they are tender and slightly charred.

  • 6

    Gently rinse the chickpeas if using canned. If desired, you can briefly toss them with a pinch of salt and a drizzle of olive oil and warm them in the oven for the last 10 minutes of vegetable roasting.

  • 7

    Once the tofu and vegetables are roasted, assemble your Buddha bowl by layering the tofu, chickpeas, and roasted vegetables. Serve immediately while warm.

Crispy Tofu & Roasted Vegetable Buddha Bowl

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

Crispy Tofu & Roasted Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Tofu & Roasted Vegetable Buddha Bowl

Enjoy a vibrant bowl featuring crispy, baked tofu and hearty chickpeas accompanied by a medley of roasted red bell pepper, broccoli, and zucchini. This nourishing dish combines textures and flavors for a satisfying meal, perfect for clean eating without compromising on taste.

NUTRITION

458kcal
Protein
35.2g
Fat
19.3g
Carbs
40g

SERVINGS

1 serving

INGREDIENTS

300g Extra Firm Tofu

1/2 cup Chickpeas (canned, drained)

1 cup chopped Broccoli

1/2 cup sliced Red Bell Pepper

1/2 cup sliced Zucchini

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut it into 1-inch cubes. In a bowl, gently toss tofu cubes with a little salt, pepper, and half the olive oil.

  • 3

    Spread the tofu cubes evenly on a baking sheet lined with parchment paper. Roast in the preheated oven for 25-30 minutes, flipping once halfway to ensure they become crispy on all sides.

  • 4

    While the tofu roasts, prepare the vegetables. In a separate bowl, combine the chopped broccoli, sliced red bell pepper, and sliced zucchini. Drizzle with the remaining olive oil, salt, and pepper, and toss to coat evenly.

  • 5

    Place the vegetables on another baking sheet and roast in the oven for 20 minutes until they are tender and slightly charred.

  • 6

    Gently rinse the chickpeas if using canned. If desired, you can briefly toss them with a pinch of salt and a drizzle of olive oil and warm them in the oven for the last 10 minutes of vegetable roasting.

  • 7

    Once the tofu and vegetables are roasted, assemble your Buddha bowl by layering the tofu, chickpeas, and roasted vegetables. Serve immediately while warm.