Crispy Baked Tofu with Roasted Vegetables and Quinoa

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

Crispy Baked Tofu with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Vegetables and Quinoa

Enjoy a vibrant bowl featuring crispy baked tofu paired with colorful roasted vegetables and fluffy quinoa. This wholesome dish brings together a delightful mix of texture and flavor with a satisfying crunch from the tofu and aromatic herbs with every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

600kcal
Protein
38g
Fat
35g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

½ cup cooked Quinoa (93g)

150g Mixed Vegetables (Bell Pepper, Zucchini, Broccoli)

1 tbsp Olive Oil

1 tbsp Cornstarch

Seasonings (Salt, Black Pepper, Garlic Powder)

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.

  • 2

    Press the extra firm tofu to remove excess moisture. Once drained, cut the tofu into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch, salt, black pepper, and garlic powder until evenly coated.

  • 4

    Spread the tofu cubes on one of the baking sheets in a single layer. Place the sheet in the preheated oven and bake for 25-30 minutes, flipping halfway through, until the tofu is crisp and golden.

  • 5

    Meanwhile, toss the mixed vegetables with olive oil, salt, and pepper. Spread them on the second baking sheet and roast for 20-25 minutes until they are tender and slightly caramelized.

  • 6

    If quinoa is not pre-cooked, prepare it according to package instructions.

  • 7

    To serve, layer a bed of quinoa in your bowl or plate, top with the roasted vegetables, and finish with the crispy baked tofu. Enjoy your nutrient-packed meal!

Crispy Baked Tofu with Roasted Vegetables and Quinoa

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

Crispy Baked Tofu with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Tofu with Roasted Vegetables and Quinoa

Enjoy a vibrant bowl featuring crispy baked tofu paired with colorful roasted vegetables and fluffy quinoa. This wholesome dish brings together a delightful mix of texture and flavor with a satisfying crunch from the tofu and aromatic herbs with every bite.

NUTRITION

600kcal
Protein
38g
Fat
35g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

½ cup cooked Quinoa (93g)

150g Mixed Vegetables (Bell Pepper, Zucchini, Broccoli)

1 tbsp Olive Oil

1 tbsp Cornstarch

Seasonings (Salt, Black Pepper, Garlic Powder)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.

  • 2

    Press the extra firm tofu to remove excess moisture. Once drained, cut the tofu into 1-inch cubes.

  • 3

    In a bowl, gently toss the tofu cubes with cornstarch, salt, black pepper, and garlic powder until evenly coated.

  • 4

    Spread the tofu cubes on one of the baking sheets in a single layer. Place the sheet in the preheated oven and bake for 25-30 minutes, flipping halfway through, until the tofu is crisp and golden.

  • 5

    Meanwhile, toss the mixed vegetables with olive oil, salt, and pepper. Spread them on the second baking sheet and roast for 20-25 minutes until they are tender and slightly caramelized.

  • 6

    If quinoa is not pre-cooked, prepare it according to package instructions.

  • 7

    To serve, layer a bed of quinoa in your bowl or plate, top with the roasted vegetables, and finish with the crispy baked tofu. Enjoy your nutrient-packed meal!