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: 7.4 ounces Firm Tofu, pressed and cubed; 0.33 cup Cooked Quinoa; 0.5 cup Shelled Edamame; 1 cup Broccoli Florets; 0.5 cup Red Bell Pepper, chopped; 2 tablespoons Nutritional Yeast; 1 teaspoon Olive Oil

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 tofu and fluffy quinoa tossed with roasted broccoli and peppers, finished with a savory sprinkle of nutritional yeast and a squeeze of lime for a toasted, nutty finish.

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NUTRITION

Protein

35.3g

Fat

20.5g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

7.4 ounces Firm Tofu, pressed and cubed

0.33 cup Cooked Quinoa

0.5 cup Shelled Edamame

1 cup Broccoli Florets

0.5 cup Red Bell Pepper, chopped

2 tablespoons Nutritional Yeast

1 teaspoon Olive Oil

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the broccoli florets and chopped red bell pepper with half of the olive oil and a pinch of salt, then spread them on the baking sheet.
3
Roast the vegetables for 15-20 minutes until the edges are slightly charred and tender.
4
While the vegetables roast, pat the tofu dry with a paper towel and cut into small cubes.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Add the tofu cubes to the skillet and sear for 8-10 minutes, turning occasionally, until all sides are golden brown and crispy.
7
In a large bowl, combine the cooked quinoa, shelled edamame, roasted vegetables, and crispy tofu.
8
Sprinkle the nutritional yeast over the bowl and toss gently to combine.
9
Serve warm with a fresh squeeze of lime juice if desired.