Name: Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 250g Extra-firm Tofu; 1 cup Cooked Quinoa (185g); 1/2 Red Bell Pepper (75g); 1/2 Zucchini (75g); 1 tsp Olive Oil; 1 tbsp Cornstarch; Salt and Pepper to taste

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.

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

A vibrant, nutrient-packed bowl featuring crispy tofu cubes, fluffy quinoa, and a medley of roasted red bell pepper and zucchini. This dish delivers the perfect balance of textures and flavors for a satisfying vegetarian lunch.

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NUTRITION

Protein

29.9g

Fat

20.6g

Carbs

53g

SERVINGS

1 serving

INGREDIENTS

250g Extra-firm Tofu

1 cup Cooked Quinoa (185g)

1/2 Red Bell Pepper (75g)

1/2 Zucchini (75g)

1 tsp Olive Oil

1 tbsp Cornstarch

Salt and Pepper to taste

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PREPARATION

1
Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2
Press the tofu for about 15 minutes to remove excess moisture, then cut it into cubes.
3
Toss the tofu cubes with cornstarch, a pinch of salt, and pepper until evenly coated.
4
Spread the tofu on the baking sheet and bake for 25-30 minutes, flipping halfway, until edges are crispy and golden.
5
Meanwhile, chop the red bell pepper and zucchini into even pieces. Toss with olive oil, salt, and pepper.
6
Spread the vegetables on a second baking sheet and roast in the oven for about 20 minutes until tender and slightly charred.
7
Prepare cooked quinoa as per package instructions if not already cooked.
8
Assemble the bowl by placing cooked quinoa at the base, then topping with crispy tofu and roasted vegetables.
9
Serve warm and enjoy your protein-packed, flavorful power bowl.