Name: Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 200g Extra Firm Tofu; 1/2 cup Cooked Quinoa; 1/2 cup Shelled Edamame; 1 cup Broccoli Florets; 1/2 cup Sliced Red Bell Pepper; 1 teaspoon Extra Virgin Olive Oil; 1 tablespoon Nutritional Yeast

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.

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

Pan-seared extra firm tofu and roasted broccoli served over fluffy quinoa and edamame, finished with a sprinkle of savory nutritional yeast.

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NUTRITION

Protein

38.3g

Fat

22g

Carbs

43.4g

SERVINGS

1 serving

INGREDIENTS

200g Extra Firm Tofu

1/2 cup Cooked Quinoa

1/2 cup Shelled Edamame

1 cup Broccoli Florets

1/2 cup Sliced Red Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Nutritional Yeast

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Press the tofu between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
3
Toss the broccoli florets and bell pepper slices with half of the olive oil and a pinch of salt, then spread on the baking sheet.
4
Roast the vegetables for 15-20 minutes until the broccoli edges are slightly charred.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the tofu cubes for 3-4 minutes per side until golden and crispy.
6
In a serving bowl, layer the cooked quinoa and edamame as the base.
7
Top the bowl with the roasted vegetables and crispy tofu.
8
Finish by sprinkling the nutritional yeast over the top for a savory, cheesy flavor.