Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

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

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

Enjoy a vibrant, protein-packed bowl featuring crispy, baked tofu, fluffy quinoa, and an array of roasted red bell peppers and zucchini, finished with a zesty lemon drizzle and a sprinkle of nutritional yeast for an extra umami kick. Each bite delivers a blend of textures and flavors that make every mouthful satisfying and wholesome.

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NUTRITION

421kcal
Protein
33.1g
Fat
14.7g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

260g Firm Tofu

1/2 cup cooked Quinoa

1/4 cup roasted Chickpeas

1/2 cup roasted Red Bell Pepper

1/2 cup roasted Zucchini

1 tbsp Nutritional Yeast

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu to remove excess moisture, then cut into cubes.

  • 2

    Place the tofu cubes on a lined baking sheet and bake for 25-30 minutes or until edges are golden and crispy, turning halfway through.

  • 3

    Meanwhile, cook quinoa according to package instructions and set aside.

  • 4

    Toss red bell pepper and zucchini slices with a pinch of salt and pepper, and spread them on another baking sheet. Roast in the oven for about 15 minutes until slightly tender and caramelized.

  • 5

    If using chickpeas in dry form, rinse and pat dry, then season lightly and roast them on a separate tray for 20 minutes until crisp.

  • 6

    Assemble the bowl by layering quinoa, roasted tofu, chickpeas, and vegetables.

  • 7

    Drizzle fresh lemon juice over the bowl and sprinkle nutritional yeast on top for an extra burst of umami flavor.

  • 8

    Gently toss the ingredients to combine and serve immediately.

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

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

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

Enjoy a vibrant, protein-packed bowl featuring crispy, baked tofu, fluffy quinoa, and an array of roasted red bell peppers and zucchini, finished with a zesty lemon drizzle and a sprinkle of nutritional yeast for an extra umami kick. Each bite delivers a blend of textures and flavors that make every mouthful satisfying and wholesome.

NUTRITION

421kcal
Protein
33.1g
Fat
14.7g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

260g Firm Tofu

1/2 cup cooked Quinoa

1/4 cup roasted Chickpeas

1/2 cup roasted Red Bell Pepper

1/2 cup roasted Zucchini

1 tbsp Nutritional Yeast

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Press the tofu to remove excess moisture, then cut into cubes.

  • 2

    Place the tofu cubes on a lined baking sheet and bake for 25-30 minutes or until edges are golden and crispy, turning halfway through.

  • 3

    Meanwhile, cook quinoa according to package instructions and set aside.

  • 4

    Toss red bell pepper and zucchini slices with a pinch of salt and pepper, and spread them on another baking sheet. Roast in the oven for about 15 minutes until slightly tender and caramelized.

  • 5

    If using chickpeas in dry form, rinse and pat dry, then season lightly and roast them on a separate tray for 20 minutes until crisp.

  • 6

    Assemble the bowl by layering quinoa, roasted tofu, chickpeas, and vegetables.

  • 7

    Drizzle fresh lemon juice over the bowl and sprinkle nutritional yeast on top for an extra burst of umami flavor.

  • 8

    Gently toss the ingredients to combine and serve immediately.