Crispy Tofu and Roasted Vegetable Bowl

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

Crispy Tofu and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Roasted Vegetable Bowl

Satisfy your hunger with this vibrant bowl featuring crispy extra-firm tofu, lightly roasted broccoli and red bell pepper, and a boost of protein-rich edamame. Perfectly seasoned and finished with a drizzle of olive oil, this dish delivers a delightful crunch and a colorful mix of textures and flavors for a balanced, nutrient-packed meal.

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NUTRITION

405kcal
Protein
32.5g
Fat
19.6g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1/2 cup Shelled Edamame (75g)

1 tsp Olive Oil

1 tbsp Cornstarch

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess water. Once pressed, cut the tofu into bite-sized cubes.

  • 2

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

  • 3

    Preheat the oven to 400°F (200°C). On a baking sheet, arrange the broccoli florets and red bell pepper slices. Drizzle lightly with olive oil, season with a pinch of salt and pepper, and roast for 20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat. Add a splash of olive oil and cook the tofu cubes until they are golden and crispy on all sides, about 8-10 minutes.

  • 5

    Combine the crispy tofu, roasted vegetables, and shelled edamame in a bowl. Toss gently to mix the flavors.

  • 6

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

Crispy Tofu and Roasted Vegetable Bowl

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

Crispy Tofu and Roasted Vegetable Bowl

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Roasted Vegetable Bowl

Satisfy your hunger with this vibrant bowl featuring crispy extra-firm tofu, lightly roasted broccoli and red bell pepper, and a boost of protein-rich edamame. Perfectly seasoned and finished with a drizzle of olive oil, this dish delivers a delightful crunch and a colorful mix of textures and flavors for a balanced, nutrient-packed meal.

NUTRITION

405kcal
Protein
32.5g
Fat
19.6g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

250g Extra-Firm Tofu

1 cup Broccoli (91g)

1 medium Red Bell Pepper (119g)

1/2 cup Shelled Edamame (75g)

1 tsp Olive Oil

1 tbsp Cornstarch

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess water. Once pressed, cut the tofu into bite-sized cubes.

  • 2

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

  • 3

    Preheat the oven to 400°F (200°C). On a baking sheet, arrange the broccoli florets and red bell pepper slices. Drizzle lightly with olive oil, season with a pinch of salt and pepper, and roast for 20 minutes until tender and slightly charred.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium heat. Add a splash of olive oil and cook the tofu cubes until they are golden and crispy on all sides, about 8-10 minutes.

  • 5

    Combine the crispy tofu, roasted vegetables, and shelled edamame in a bowl. Toss gently to mix the flavors.

  • 6

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