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 hearty, vibrant bowl featuring crispy cubes of extra-firm tofu paired with a colorful medley of roasted red bell pepper, zucchini, and red onion, all served over fluffy quinoa and finished with a sprinkle of nutty hemp seeds for an extra protein boost.

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NUTRITION

589kcal
Protein
37.6g
Fat
28.1g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

1/2 cup cooked Quinoa

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

2 tbsp Hemp Seeds

2 tsp Olive Oil

1 tbsp Cornstarch

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, gently toss the tofu cubes with olive oil, cornstarch, salt, and pepper to evenly coat.

  • 4

    Chop the red bell pepper into strips, slice the zucchini into half-moons, and cut the red onion into wedges.

  • 5

    Place the chopped vegetables on a baking sheet, drizzle lightly with olive oil, and season with salt and pepper.

  • 6

    Arrange the tofu cubes on a separate baking tray or on one side of the same tray if space allows. Roast the tofu for 25 minutes, turning halfway to achieve even crispiness.

  • 7

    Simultaneously, roast the vegetables for approximately 20 minutes until they are tender and slightly caramelized.

  • 8

    While the tofu and vegetables are roasting, prepare the quinoa according to package instructions.

  • 9

    To serve, layer a base of quinoa in a bowl, top with roasted vegetables and crispy tofu, and finish with a generous sprinkle of hemp seeds.

  • 10

    Enjoy your balanced and flavorful 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 hearty, vibrant bowl featuring crispy cubes of extra-firm tofu paired with a colorful medley of roasted red bell pepper, zucchini, and red onion, all served over fluffy quinoa and finished with a sprinkle of nutty hemp seeds for an extra protein boost.

NUTRITION

589kcal
Protein
37.6g
Fat
28.1g
Carbs
54g

SERVINGS

1 serving

INGREDIENTS

300g Extra-Firm Tofu

1/2 cup cooked Quinoa

1 medium Red Bell Pepper

1 medium Zucchini

1/2 medium Red Onion

2 tbsp Hemp Seeds

2 tsp Olive Oil

1 tbsp Cornstarch

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a bowl, gently toss the tofu cubes with olive oil, cornstarch, salt, and pepper to evenly coat.

  • 4

    Chop the red bell pepper into strips, slice the zucchini into half-moons, and cut the red onion into wedges.

  • 5

    Place the chopped vegetables on a baking sheet, drizzle lightly with olive oil, and season with salt and pepper.

  • 6

    Arrange the tofu cubes on a separate baking tray or on one side of the same tray if space allows. Roast the tofu for 25 minutes, turning halfway to achieve even crispiness.

  • 7

    Simultaneously, roast the vegetables for approximately 20 minutes until they are tender and slightly caramelized.

  • 8

    While the tofu and vegetables are roasting, prepare the quinoa according to package instructions.

  • 9

    To serve, layer a base of quinoa in a bowl, top with roasted vegetables and crispy tofu, and finish with a generous sprinkle of hemp seeds.

  • 10

    Enjoy your balanced and flavorful meal!