Crispy Tofu and Roasted Vegetable Quinoa Bowl

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

Crispy Tofu and Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Roasted Vegetable Quinoa Bowl

Enjoy a vibrant, nutrient-packed bowl featuring crispy marinated tofu, tender roasted vegetables, and fluffy quinoa tossed in a light olive oil dressing with a hint of garlic and nutritional yeast. This balanced bowl offers a satisfying mix of textures, colors, and flavors ideal for any meal of the day.

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NUTRITION

565kcal
Protein
34.2g
Fat
22.4g
Carbs
69.1g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1 cup Cooked Quinoa

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 small Zucchini

0.5 tbsp Olive Oil

1 tbsp Nutritional Yeast

Pinch Salt

Pinch Garlic Powder

Pinch Black Pepper

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PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut into 1-inch cubes. Toss the tofu cubes with a pinch of salt, garlic powder, and black pepper.

  • 3

    Spread the tofu on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until the edges are crispy.

  • 4

    While the tofu bakes, chop the broccoli into florets, slice the red bell pepper into strips, and dice the zucchini.

  • 5

    Place the vegetables on another baking sheet, drizzle with 0.5 tbsp olive oil, and season with a little salt and garlic powder. Roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Warm up the cooked quinoa if necessary. In a large bowl, combine the quinoa with the roasted vegetables and crispy tofu.

  • 7

    Sprinkle 1 tbsp of nutritional yeast over the bowl and gently toss to combine all flavors.

  • 8

    Serve immediately, and enjoy your nutrient-packed, savory bowl.

Crispy Tofu and Roasted Vegetable Quinoa Bowl

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

Crispy Tofu and Roasted Vegetable Quinoa Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Roasted Vegetable Quinoa Bowl

Enjoy a vibrant, nutrient-packed bowl featuring crispy marinated tofu, tender roasted vegetables, and fluffy quinoa tossed in a light olive oil dressing with a hint of garlic and nutritional yeast. This balanced bowl offers a satisfying mix of textures, colors, and flavors ideal for any meal of the day.

NUTRITION

565kcal
Protein
34.2g
Fat
22.4g
Carbs
69.1g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1 cup Cooked Quinoa

1 cup Broccoli Florets

1 medium Red Bell Pepper

1 small Zucchini

0.5 tbsp Olive Oil

1 tbsp Nutritional Yeast

Pinch Salt

Pinch Garlic Powder

Pinch Black Pepper

PREPARATION

  • 1

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

  • 2

    Press the tofu to remove excess moisture, then cut into 1-inch cubes. Toss the tofu cubes with a pinch of salt, garlic powder, and black pepper.

  • 3

    Spread the tofu on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until the edges are crispy.

  • 4

    While the tofu bakes, chop the broccoli into florets, slice the red bell pepper into strips, and dice the zucchini.

  • 5

    Place the vegetables on another baking sheet, drizzle with 0.5 tbsp olive oil, and season with a little salt and garlic powder. Roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 6

    Warm up the cooked quinoa if necessary. In a large bowl, combine the quinoa with the roasted vegetables and crispy tofu.

  • 7

    Sprinkle 1 tbsp of nutritional yeast over the bowl and gently toss to combine all flavors.

  • 8

    Serve immediately, and enjoy your nutrient-packed, savory bowl.