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 a satisfying, plant-powered meal featuring crispy baked extra-firm tofu, hearty quinoa, and a vibrant medley of roasted vegetables. This dish brings together contrasting textures and flavors: the crunchy exterior of tofu paired with soft, aromatic quinoa and caramelized veggies, all lightly drizzled with olive oil for a fresh finish.

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NUTRITION

458kcal
Protein
32.4g
Fat
21g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

320g Extra Firm Tofu

1/2 cup Cooked Quinoa (approx. 92g)

1 cup Mixed Vegetables (Broccoli & Red Bell Pepper, approx. 100g)

1 tsp Olive Oil

1 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

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

  • 3

    In a bowl, toss the tofu cubes with garlic powder, smoked paprika, salt, and pepper.

  • 4

    Spread the tofu evenly on the baking sheet and bake for 25-30 minutes, turning halfway through, until edges are crispy.

  • 5

    Meanwhile, prepare the mixed vegetables by tossing them with a drizzle of olive oil, salt, and pepper, and spread on a separate baking pan.

  • 6

    Roast the vegetables in the oven for about 20 minutes until tender and slightly charred.

  • 7

    Prepare the quinoa if not already cooked, or warm it up gently on the stovetop.

  • 8

    To plate, layer a serving of cooked quinoa, top with roasted vegetables, and then add the crispy baked tofu.

  • 9

    Finish with an extra drizzle of olive oil if desired and serve warm.

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 a satisfying, plant-powered meal featuring crispy baked extra-firm tofu, hearty quinoa, and a vibrant medley of roasted vegetables. This dish brings together contrasting textures and flavors: the crunchy exterior of tofu paired with soft, aromatic quinoa and caramelized veggies, all lightly drizzled with olive oil for a fresh finish.

NUTRITION

458kcal
Protein
32.4g
Fat
21g
Carbs
37.9g

SERVINGS

1 serving

INGREDIENTS

320g Extra Firm Tofu

1/2 cup Cooked Quinoa (approx. 92g)

1 cup Mixed Vegetables (Broccoli & Red Bell Pepper, approx. 100g)

1 tsp Olive Oil

1 tsp Garlic Powder

1/2 tsp Smoked Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

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

  • 3

    In a bowl, toss the tofu cubes with garlic powder, smoked paprika, salt, and pepper.

  • 4

    Spread the tofu evenly on the baking sheet and bake for 25-30 minutes, turning halfway through, until edges are crispy.

  • 5

    Meanwhile, prepare the mixed vegetables by tossing them with a drizzle of olive oil, salt, and pepper, and spread on a separate baking pan.

  • 6

    Roast the vegetables in the oven for about 20 minutes until tender and slightly charred.

  • 7

    Prepare the quinoa if not already cooked, or warm it up gently on the stovetop.

  • 8

    To plate, layer a serving of cooked quinoa, top with roasted vegetables, and then add the crispy baked tofu.

  • 9

    Finish with an extra drizzle of olive oil if desired and serve warm.