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, cubed; 1/3 cup Cooked Quinoa; 60g Zucchini, sliced; 60g Red Bell Pepper, chopped; 1 tsp Olive Oil

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 zucchini served over fluffy quinoa, finished with a squeeze of fresh lemon and a pinch of toasted cumin.

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NUTRITION

Protein

14g

Fat

11.1g

Carbs

20.6g

SERVINGS

1 serving

INGREDIENTS

100g Extra Firm Tofu, cubed

1/3 cup Cooked Quinoa

60g Zucchini, sliced

60g Red Bell Pepper, chopped

1 tsp Olive Oil

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PREPARATION

1
Press the tofu between paper towels for 10 minutes to remove excess moisture and cut into bite-sized cubes.
2
Toss the sliced zucchini and chopped red bell pepper with half of the olive oil and a pinch of salt.
3
Roast the vegetables in an oven or air fryer at 400°F until they are tender and slightly charred.
4
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
5
Add the tofu cubes to the skillet and sear until each side is golden brown and crispy.
6
Warm the pre-cooked quinoa and place it at the base of a serving bowl.
7
Top the quinoa with the roasted vegetables and crispy tofu, then finish with a squeeze of lemon and your favorite dry spices.