Grilled Tofu and Edamame 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.

Grilled Tofu and Edamame Power Bowl with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Edamame Power Bowl with Quinoa and Roasted Vegetables

Grilled extra-firm tofu and steamed edamame served over a light bed of quinoa and roasted peppers, finished with a savory nutritional yeast dusting for a nutty, cheesy crunch.

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NUTRITION

417kcal
Protein
48.2g
Fat
16.7g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

225g Extra Firm Tofu

80g Shelled Edamame

4 tbsp Nutritional Yeast

25g Cooked Quinoa

50g Zucchini

50g Red Bell Pepper

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PREPARATION

  • 1

    Press the extra firm tofu between paper towels to remove excess moisture and slice into bite-sized cubes.

  • 2

    Dice the zucchini and red bell pepper into small chunks and roast at 400°F for 15 minutes until tender.

  • 3

    Heat a non-stick skillet over medium-high heat and grill the tofu cubes until golden brown and slightly crisp on all sides.

  • 4

    Steam the shelled edamame for 3-5 minutes until bright green and tender.

  • 5

    In a small bowl, whisk the nutritional yeast with a tablespoon of lemon juice and a splash of warm water to create a thick, savory sauce.

  • 6

    Assemble the power bowl by placing the cooked quinoa at the base, then topping with the grilled tofu, edamame, and roasted vegetables.

  • 7

    Drizzle the nutritional yeast sauce over the top before serving.

Grilled Tofu and Edamame 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.

Grilled Tofu and Edamame Power Bowl with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Edamame Power Bowl with Quinoa and Roasted Vegetables

Grilled extra-firm tofu and steamed edamame served over a light bed of quinoa and roasted peppers, finished with a savory nutritional yeast dusting for a nutty, cheesy crunch.

NUTRITION

417kcal
Protein
48.2g
Fat
16.7g
Carbs
28.2g

SERVINGS

1 serving

INGREDIENTS

225g Extra Firm Tofu

80g Shelled Edamame

4 tbsp Nutritional Yeast

25g Cooked Quinoa

50g Zucchini

50g Red Bell Pepper

PREPARATION

  • 1

    Press the extra firm tofu between paper towels to remove excess moisture and slice into bite-sized cubes.

  • 2

    Dice the zucchini and red bell pepper into small chunks and roast at 400°F for 15 minutes until tender.

  • 3

    Heat a non-stick skillet over medium-high heat and grill the tofu cubes until golden brown and slightly crisp on all sides.

  • 4

    Steam the shelled edamame for 3-5 minutes until bright green and tender.

  • 5

    In a small bowl, whisk the nutritional yeast with a tablespoon of lemon juice and a splash of warm water to create a thick, savory sauce.

  • 6

    Assemble the power bowl by placing the cooked quinoa at the base, then topping with the grilled tofu, edamame, and roasted vegetables.

  • 7

    Drizzle the nutritional yeast sauce over the top before serving.