Crispy Tofu and Roasted Vegetable Buddha Bowl

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

Crispy Tofu and Roasted Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Roasted Vegetable Buddha Bowl

Enjoy a vibrant bowl featuring crispy, golden tofu cubes alongside tender roasted vegetables, nutty quinoa, protein-packed edamame, and savory roasted chickpeas. This hearty and balanced bowl is perfect for any meal time, offering a satisfying mix of textures and flavors with a delightful crunch in every bite.

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NUTRITION

536kcal
Protein
33.2g
Fat
19g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

0.5 cup Shelled Edamame (≈75g)

0.5 cup Cooked Quinoa (≈93g)

50g Roasted Chickpeas

1 cup Broccoli Florets

0.5 cup Red Bell Pepper, chopped

0.5 cup Zucchini, sliced

1 tbsp Cornstarch

2 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 15-20 minutes to remove excess moisture, then cut it into bite-sized cubes.

  • 2

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

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook until all sides are golden and crispy, about 8-10 minutes. Remove and set aside.

  • 4

    Preheat the oven to 400°F (200°C). Spread the broccoli florets, chopped red bell pepper, and sliced zucchini on a baking sheet. Drizzle lightly with olive oil, season with salt and pepper, and roast for 15-20 minutes or until tender and slightly charred.

  • 5

    While the vegetables roast, prepare the chickpeas by lightly tossing with a touch of olive oil, salt, and pepper, then roast them in the oven alongside the vegetables for 10-15 minutes until crispy.

  • 6

    Assemble the bowl by layering the cooked quinoa at the base, followed by the roasted vegetables, crispy tofu, roasted chickpeas, and shelled edamame.

  • 7

    Drizzle with an extra light splash of olive oil or your favorite dressing if desired, and serve warm.

Crispy Tofu and Roasted Vegetable Buddha Bowl

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

Crispy Tofu and Roasted Vegetable Buddha Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Roasted Vegetable Buddha Bowl

Enjoy a vibrant bowl featuring crispy, golden tofu cubes alongside tender roasted vegetables, nutty quinoa, protein-packed edamame, and savory roasted chickpeas. This hearty and balanced bowl is perfect for any meal time, offering a satisfying mix of textures and flavors with a delightful crunch in every bite.

NUTRITION

536kcal
Protein
33.2g
Fat
19g
Carbs
63g

SERVINGS

1 serving

INGREDIENTS

150g Firm Tofu

0.5 cup Shelled Edamame (≈75g)

0.5 cup Cooked Quinoa (≈93g)

50g Roasted Chickpeas

1 cup Broccoli Florets

0.5 cup Red Bell Pepper, chopped

0.5 cup Zucchini, sliced

1 tbsp Cornstarch

2 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 15-20 minutes to remove excess moisture, then cut it into bite-sized cubes.

  • 2

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

  • 3

    Heat olive oil in a non-stick skillet over medium-high heat. Add the tofu cubes and cook until all sides are golden and crispy, about 8-10 minutes. Remove and set aside.

  • 4

    Preheat the oven to 400°F (200°C). Spread the broccoli florets, chopped red bell pepper, and sliced zucchini on a baking sheet. Drizzle lightly with olive oil, season with salt and pepper, and roast for 15-20 minutes or until tender and slightly charred.

  • 5

    While the vegetables roast, prepare the chickpeas by lightly tossing with a touch of olive oil, salt, and pepper, then roast them in the oven alongside the vegetables for 10-15 minutes until crispy.

  • 6

    Assemble the bowl by layering the cooked quinoa at the base, followed by the roasted vegetables, crispy tofu, roasted chickpeas, and shelled edamame.

  • 7

    Drizzle with an extra light splash of olive oil or your favorite dressing if desired, and serve warm.