Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables

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

Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables

A vibrant, satisfying bowl featuring crispy extra firm tofu, protein-packed quinoa, and a medley of roasted edamame and seasonal vegetables. This hearty vegetarian meal is seasoned with a blend of spices for an irresistible crunch and depth of flavor, creating a perfect balance of textures and tastes that will leave you feeling fueled and satisfied.

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NUTRITION

509kcal
Protein
40.7g
Fat
21.7g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

0.5 cup cooked Quinoa (~120g)

0.5 cup Shelled Edamame (~75g)

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion (quartered)

1 cup Baby Spinach

1 tsp Olive Oil

1 tbsp Cornstarch

Spices (Paprika, Garlic Powder, Salt, Pepper)

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PREPARATION

  • 1

    Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 2

    In a bowl, toss tofu cubes with cornstarch, a pinch of paprika, garlic powder, salt, and pepper.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat and fry the tofu until all sides are golden and crispy. Set aside.

  • 4

    Preheat the oven to 400°F (200°C). Slice the red bell pepper, zucchini, and red onion into bite-size pieces. Toss with a drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 6

    Assemble the bowl by layering cooked quinoa at the base, then add the crispy tofu, roasted vegetables, shelled edamame, and fresh baby spinach.

  • 7

    Finish with an extra sprinkle of your favorite spices if desired, and serve warm.

Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables

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

Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables

A vibrant, satisfying bowl featuring crispy extra firm tofu, protein-packed quinoa, and a medley of roasted edamame and seasonal vegetables. This hearty vegetarian meal is seasoned with a blend of spices for an irresistible crunch and depth of flavor, creating a perfect balance of textures and tastes that will leave you feeling fueled and satisfied.

NUTRITION

509kcal
Protein
40.7g
Fat
21.7g
Carbs
49.3g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

0.5 cup cooked Quinoa (~120g)

0.5 cup Shelled Edamame (~75g)

1 medium Red Bell Pepper

1 small Zucchini

1/4 medium Red Onion (quartered)

1 cup Baby Spinach

1 tsp Olive Oil

1 tbsp Cornstarch

Spices (Paprika, Garlic Powder, Salt, Pepper)

PREPARATION

  • 1

    Press the tofu for 15 minutes to remove excess moisture, then cut into 1-inch cubes.

  • 2

    In a bowl, toss tofu cubes with cornstarch, a pinch of paprika, garlic powder, salt, and pepper.

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat and fry the tofu until all sides are golden and crispy. Set aside.

  • 4

    Preheat the oven to 400°F (200°C). Slice the red bell pepper, zucchini, and red onion into bite-size pieces. Toss with a drizzle of olive oil, salt, and pepper.

  • 5

    Spread the vegetables on a baking sheet and roast in the oven for about 15-20 minutes until tender and slightly charred.

  • 6

    Assemble the bowl by layering cooked quinoa at the base, then add the crispy tofu, roasted vegetables, shelled edamame, and fresh baby spinach.

  • 7

    Finish with an extra sprinkle of your favorite spices if desired, and serve warm.