Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables

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

Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables

Oven-roasted tofu and vegetables served over fluffy quinoa with a savory nutritional yeast glaze and a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

442kcal
Protein
40.5g
Fat
16.2g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

225g Extra Firm Tofu, pressed and cubed

1/4 cup Cooked Quinoa

60g Shelled Edamame

20g Nutritional Yeast

1 cup Broccoli florets

50g Red Bell Pepper, sliced

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Press the extra-firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut it into uniform bite-sized cubes.

  • 3

    Toss the tofu cubes, broccoli florets, and sliced red peppers in a bowl with a small amount of water or coconut aminos and half of the nutritional yeast.

  • 4

    Spread the tofu and vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes until the tofu is golden and the vegetables are tender.

  • 5

    While the oven does the work, warm the pre-cooked quinoa and edamame in a small pan over low heat until heated through.

  • 6

    Assemble your power bowl by placing the quinoa and edamame at the base and topping them with the roasted tofu and vegetable mixture.

  • 7

    Sprinkle the remaining nutritional yeast over the top and finish with a generous squeeze of fresh lemon juice for a bright, zesty finish.

Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables

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

Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables

Oven-roasted tofu and vegetables served over fluffy quinoa with a savory nutritional yeast glaze and a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

442kcal
Protein
40.5g
Fat
16.2g
Carbs
36.3g

SERVINGS

1 serving

INGREDIENTS

225g Extra Firm Tofu, pressed and cubed

1/4 cup Cooked Quinoa

60g Shelled Edamame

20g Nutritional Yeast

1 cup Broccoli florets

50g Red Bell Pepper, sliced

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Press the extra-firm tofu with a heavy object for 10 minutes to remove excess moisture, then cut it into uniform bite-sized cubes.

  • 3

    Toss the tofu cubes, broccoli florets, and sliced red peppers in a bowl with a small amount of water or coconut aminos and half of the nutritional yeast.

  • 4

    Spread the tofu and vegetables in a single layer on the prepared baking sheet and roast for 20-25 minutes until the tofu is golden and the vegetables are tender.

  • 5

    While the oven does the work, warm the pre-cooked quinoa and edamame in a small pan over low heat until heated through.

  • 6

    Assemble your power bowl by placing the quinoa and edamame at the base and topping them with the roasted tofu and vegetable mixture.

  • 7

    Sprinkle the remaining nutritional yeast over the top and finish with a generous squeeze of fresh lemon juice for a bright, zesty finish.