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 this vibrant dish featuring crispy baked tofu paired with beautifully roasted vegetables and fluffy quinoa. The tofu is lightly dusted in cornstarch and seasoned to perfection, resulting in a delightful crunch, while the vegetables bring a pop of color and natural sweetness. Balanced and satisfying, every bite offers a harmonious blend of textures and flavors perfect for a wholesome meal.

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NUTRITION

522kcal
Protein
31.2g
Fat
18.6g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1 cup Cooked Quinoa (185g)

1 cup Mixed Roasted Vegetables (approx. 150g)

1 teaspoon Olive Oil

1 tablespoon Cornstarch

1 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu for 10-15 minutes to remove excess moisture. Cut the tofu into bite-sized cubes.

  • 3

    In a bowl, toss the tofu cubes with cornstarch, garlic powder, salt, and pepper until evenly coated.

  • 4

    Arrange the tofu on one side of the baking sheet and lightly drizzle with olive oil.

  • 5

    On the other side of the baking sheet, spread out the mixed vegetables. Season lightly with salt and pepper.

  • 6

    Bake in the preheated oven for 25-30 minutes, turning the tofu halfway through, until the tofu is crispy and the vegetables are roasted.

  • 7

    While baking, reheat or prepare cooked quinoa as per package instructions if not already done.

  • 8

    To serve, layer a bed of quinoa on a plate, top with roasted vegetables and crispy tofu, and enjoy a balanced, 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 this vibrant dish featuring crispy baked tofu paired with beautifully roasted vegetables and fluffy quinoa. The tofu is lightly dusted in cornstarch and seasoned to perfection, resulting in a delightful crunch, while the vegetables bring a pop of color and natural sweetness. Balanced and satisfying, every bite offers a harmonious blend of textures and flavors perfect for a wholesome meal.

NUTRITION

522kcal
Protein
31.2g
Fat
18.6g
Carbs
62.4g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

1 cup Cooked Quinoa (185g)

1 cup Mixed Roasted Vegetables (approx. 150g)

1 teaspoon Olive Oil

1 tablespoon Cornstarch

1 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Press the tofu for 10-15 minutes to remove excess moisture. Cut the tofu into bite-sized cubes.

  • 3

    In a bowl, toss the tofu cubes with cornstarch, garlic powder, salt, and pepper until evenly coated.

  • 4

    Arrange the tofu on one side of the baking sheet and lightly drizzle with olive oil.

  • 5

    On the other side of the baking sheet, spread out the mixed vegetables. Season lightly with salt and pepper.

  • 6

    Bake in the preheated oven for 25-30 minutes, turning the tofu halfway through, until the tofu is crispy and the vegetables are roasted.

  • 7

    While baking, reheat or prepare cooked quinoa as per package instructions if not already done.

  • 8

    To serve, layer a bed of quinoa on a plate, top with roasted vegetables and crispy tofu, and enjoy a balanced, flavorful meal.