Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

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

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

A vibrant, protein-packed power bowl featuring crispy extra-firm tofu, nutty quinoa, and tender roasted broccoli complemented by hearty chickpeas and a sprinkle of hemp seeds. Finished with a hint of olive oil and warming spices, this vegetarian bowl offers a satisfying blend of textures and flavors that make for an energizing lunch.

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NUTRITION

469kcal
Protein
33.4g
Fat
20.8g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Cooked Quinoa (93g)

1 cup Broccoli (91g)

1/4 cup Chickpeas (50g)

1 tbsp Hemp Seeds

1 tsp Olive Oil

Seasonings: Salt, Pepper, Garlic Powder, Paprika

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PREPARATION

  • 1

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

  • 2

    Preheat the oven to 400°F. Toss broccoli florets and chickpeas with a drizzle of olive oil, salt, pepper, and a pinch of paprika. Spread them evenly on a baking sheet.

  • 3

    Roast the broccoli and chickpeas in the oven for about 20 minutes until tender and lightly crispy.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium-high heat with a small amount of olive oil. Season the tofu cubes with salt, pepper, and garlic powder, then sauté them until all sides are golden and crispy.

  • 5

    Warm the cooked quinoa if needed. Assemble the power bowl by placing quinoa as the base, then add the crispy tofu, roasted broccoli, and chickpeas.

  • 6

    Finish by sprinkling hemp seeds on top, and adjust seasonings as desired before serving.

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

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

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Broccoli

A vibrant, protein-packed power bowl featuring crispy extra-firm tofu, nutty quinoa, and tender roasted broccoli complemented by hearty chickpeas and a sprinkle of hemp seeds. Finished with a hint of olive oil and warming spices, this vegetarian bowl offers a satisfying blend of textures and flavors that make for an energizing lunch.

NUTRITION

469kcal
Protein
33.4g
Fat
20.8g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Cooked Quinoa (93g)

1 cup Broccoli (91g)

1/4 cup Chickpeas (50g)

1 tbsp Hemp Seeds

1 tsp Olive Oil

Seasonings: Salt, Pepper, Garlic Powder, Paprika

PREPARATION

  • 1

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

  • 2

    Preheat the oven to 400°F. Toss broccoli florets and chickpeas with a drizzle of olive oil, salt, pepper, and a pinch of paprika. Spread them evenly on a baking sheet.

  • 3

    Roast the broccoli and chickpeas in the oven for about 20 minutes until tender and lightly crispy.

  • 4

    While the vegetables roast, heat a non-stick skillet over medium-high heat with a small amount of olive oil. Season the tofu cubes with salt, pepper, and garlic powder, then sauté them until all sides are golden and crispy.

  • 5

    Warm the cooked quinoa if needed. Assemble the power bowl by placing quinoa as the base, then add the crispy tofu, roasted broccoli, and chickpeas.

  • 6

    Finish by sprinkling hemp seeds on top, and adjust seasonings as desired before serving.