Name: Crispy Tofu and Quinoa Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 100g Extra Firm Tofu; 1/3 cup Cooked Quinoa; 1/2 cup Zucchini, sliced; 1/2 cup Red Bell Pepper, chopped; 1/2 cup Broccoli Florets; 1 tsp Extra Virgin Olive Oil; 1/2 tbsp Tamari Soy Sauce; 1 tsp Nutritional Yeast

Crispy Tofu and Quinoa Bowl with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Bowl with Roasted Vegetables

Pan-seared tofu cubes and roasted garden vegetables served over fluffy quinoa, finished with a sprinkle of savory nutritional yeast.

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NUTRITION

Protein

17.7g

Fat

11.7g

Carbs

26.4g

SERVINGS

1 serving

INGREDIENTS

100g Extra Firm Tofu

1/3 cup Cooked Quinoa

1/2 cup Zucchini, sliced

1/2 cup Red Bell Pepper, chopped

1/2 cup Broccoli Florets

1 tsp Extra Virgin Olive Oil

1/2 tbsp Tamari Soy Sauce

1 tsp Nutritional Yeast

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PREPARATION

1
Preheat oven to 400°F (200°C).
2
Toss the chopped zucchini, bell pepper, and broccoli with half of the olive oil and a pinch of salt.
3
Spread the vegetables on a baking sheet and roast for 15-20 minutes until tender and slightly browned.
4
While vegetables roast, press the tofu to remove excess moisture and cut into bite-sized cubes.
5
Heat the remaining oil in a non-stick skillet over medium-high heat.
6
Add tofu cubes and sear until golden and crispy on all sides, about 8-10 minutes.
7
Deglaze the pan with tamari, tossing the tofu to coat evenly.
8
Assemble the bowl by placing cooked quinoa at the base, topped with roasted vegetables and crispy tofu.
9
Garnish with nutritional yeast for a boost of savory flavor.