Name: Crispy Tofu and Roasted Vegetable Bowl with Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.8 oz Extra Firm Tofu; 0.5 cup Cooked Quinoa; 0.5 cup Broccoli Florets; 0.5 cup Red Bell Pepper, chopped; 0.5 cup Zucchini, sliced; 1 tsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice

Crispy Tofu and Roasted Vegetable Bowl with Quinoa

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 Roasted Vegetable Bowl with Quinoa

Pan-seared tofu and roasted vegetables served over fluffy quinoa, finished with a squeeze of fresh lemon for a bright, zesty zing.

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NUTRITION

Protein

14.3g

Fat

10.9g

Carbs

32g

SERVINGS

1 serving

INGREDIENTS

2.8 oz Extra Firm Tofu

0.5 cup Cooked Quinoa

0.5 cup Broccoli Florets

0.5 cup Red Bell Pepper, chopped

0.5 cup Zucchini, sliced

1 tsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Toss the broccoli florets, zucchini slices, and bell pepper pieces with half of the olive oil and a pinch of sea salt.
3
Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly charred.
4
While the vegetables roast, press the tofu with a clean towel to remove excess moisture and cut into 1/2-inch 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 3-4 minutes per side until golden and crispy.
7
Assemble the bowl by placing the warm cooked quinoa at the base and topping it with the roasted vegetables and crispy tofu.
8
Drizzle the entire bowl with fresh lemon juice and season with cracked black pepper before serving.