Crispy Tofu Power Bowl with Quinoa and Roasted Broccoli

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 Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Power Bowl with Quinoa and Roasted Broccoli

A vibrant power bowl combining crispy baked tofu, protein-packed quinoa, and hearty roasted broccoli with additions of edamame and chickpeas for an extra protein boost. This bowl delivers a delightful mix of textures and flavors with a satisfying crunch from the tofu, earthy quinoa, and a medley of roasted vegetables, all lightly seasoned to perfection.

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NUTRITION

510kcal
Protein
38.5g
Fat
21g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

8 oz firm tofu (225g)

1/2 cup cooked quinoa (92g)

1 cup broccoli (91g)

1/2 cup shelled edamame (75g)

1/3 cup chickpeas (50g)

1 tbsp olive oil

1 tbsp lemon juice

1 tsp garlic powder

1 tsp smoked paprika

Salt and pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    Preheat the oven to 400°F. On a baking sheet, toss the tofu cubes, broccoli florets, and chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.

  • 3

    Spread the tofu, broccoli, and chickpeas in a single layer on the baking sheet. Roast in the oven for 25-30 minutes, flipping halfway through until the tofu is crispy and the broccoli is tender-crisp.

  • 4

    While the tofu and vegetables are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a bowl, combine the roasted tofu, broccoli, and chickpeas with cooked quinoa and shelled edamame. Drizzle with lemon juice and gently toss to mix.

  • 6

    Taste and adjust seasoning with additional salt and pepper if needed before serving.

Crispy Tofu Power Bowl with Quinoa and Roasted Broccoli

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 Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Power Bowl with Quinoa and Roasted Broccoli

A vibrant power bowl combining crispy baked tofu, protein-packed quinoa, and hearty roasted broccoli with additions of edamame and chickpeas for an extra protein boost. This bowl delivers a delightful mix of textures and flavors with a satisfying crunch from the tofu, earthy quinoa, and a medley of roasted vegetables, all lightly seasoned to perfection.

NUTRITION

510kcal
Protein
38.5g
Fat
21g
Carbs
52g

SERVINGS

1 serving

INGREDIENTS

8 oz firm tofu (225g)

1/2 cup cooked quinoa (92g)

1 cup broccoli (91g)

1/2 cup shelled edamame (75g)

1/3 cup chickpeas (50g)

1 tbsp olive oil

1 tbsp lemon juice

1 tsp garlic powder

1 tsp smoked paprika

Salt and pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into 1-inch cubes.

  • 2

    Preheat the oven to 400°F. On a baking sheet, toss the tofu cubes, broccoli florets, and chickpeas with olive oil, garlic powder, smoked paprika, salt, and pepper until evenly coated.

  • 3

    Spread the tofu, broccoli, and chickpeas in a single layer on the baking sheet. Roast in the oven for 25-30 minutes, flipping halfway through until the tofu is crispy and the broccoli is tender-crisp.

  • 4

    While the tofu and vegetables are roasting, prepare the quinoa according to package instructions if not already cooked.

  • 5

    In a bowl, combine the roasted tofu, broccoli, and chickpeas with cooked quinoa and shelled edamame. Drizzle with lemon juice and gently toss to mix.

  • 6

    Taste and adjust seasoning with additional salt and pepper if needed before serving.