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

A vibrant bowl featuring crispy baked tofu paired with protein-packed quinoa, tender roasted mixed vegetables, and a pop of edamame. This power bowl delivers a perfect balance of flavors and textures, accented by a light sesame-lemon dressing that boosts protein and keeps the calories in check, making it a satisfying meal for a fat-cutting, booty building plan.

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NUTRITION

459kcal
Protein
31.3g
Fat
22.6g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

200 grams Firm Tofu

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1/4 cup Shelled Edamame

2 tsp Sesame Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    In a bowl, toss the tofu cubes with 1 tsp of sesame oil, a minced garlic clove, salt, and pepper. Spread the tofu on a parchment-lined baking sheet.

  • 3

    Bake the tofu for 25-30 minutes, flipping halfway through, until edges are crisp and golden.

  • 4

    While the tofu bakes, prepare the roasted vegetables. Toss your choice of vegetables (such as bell peppers, zucchini, and red onion) with a light drizzle of olive oil, salt, and pepper, and roast them in the oven for 20 minutes or until tender.

  • 5

    Combine the cooked quinoa and shelled edamame in a serving bowl. Add the roasted vegetables and baked tofu once they're done.

  • 6

    Drizzle the remaining 1 tsp of sesame oil and lemon juice over the bowl. Gently toss everything together to combine the flavors.

  • 7

    Season with extra salt and pepper if needed, and serve warm for a nutritious, protein-packed lunch.

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

A vibrant bowl featuring crispy baked tofu paired with protein-packed quinoa, tender roasted mixed vegetables, and a pop of edamame. This power bowl delivers a perfect balance of flavors and textures, accented by a light sesame-lemon dressing that boosts protein and keeps the calories in check, making it a satisfying meal for a fat-cutting, booty building plan.

NUTRITION

459kcal
Protein
31.3g
Fat
22.6g
Carbs
40.3g

SERVINGS

1 serving

INGREDIENTS

200 grams Firm Tofu

1/2 cup Cooked Quinoa

1 cup Mixed Roasted Vegetables

1/4 cup Shelled Edamame

2 tsp Sesame Oil

1 tbsp Lemon Juice

1 clove Garlic

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu to remove excess moisture, then cut it into bite-sized cubes.

  • 2

    In a bowl, toss the tofu cubes with 1 tsp of sesame oil, a minced garlic clove, salt, and pepper. Spread the tofu on a parchment-lined baking sheet.

  • 3

    Bake the tofu for 25-30 minutes, flipping halfway through, until edges are crisp and golden.

  • 4

    While the tofu bakes, prepare the roasted vegetables. Toss your choice of vegetables (such as bell peppers, zucchini, and red onion) with a light drizzle of olive oil, salt, and pepper, and roast them in the oven for 20 minutes or until tender.

  • 5

    Combine the cooked quinoa and shelled edamame in a serving bowl. Add the roasted vegetables and baked tofu once they're done.

  • 6

    Drizzle the remaining 1 tsp of sesame oil and lemon juice over the bowl. Gently toss everything together to combine the flavors.

  • 7

    Season with extra salt and pepper if needed, and serve warm for a nutritious, protein-packed lunch.