Name: Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.2 oz Extra Firm Tofu, pressed and cubed; 1/2 cup Cooked Quinoa; 1 cup Broccoli Florets; 1/2 cup Red Bell Pepper, chopped; 2 tbsp Nutritional Yeast; 1 tbsp Hemp Hearts; 1 tsp Extra Virgin Olive Oil; 1 tbsp Liquid Aminos

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.

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables

Pan-seared tofu and roasted vegetables served over fluffy quinoa with a sprinkle of nutritional yeast and hemp hearts for a satisfyingly nutty finish.

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NUTRITION

Protein

33.1g

Fat

21.7g

Carbs

37.9g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Extra Firm Tofu, pressed and cubed

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1/2 cup Red Bell Pepper, chopped

2 tbsp Nutritional Yeast

1 tbsp Hemp Hearts

1 tsp Extra Virgin Olive Oil

1 tbsp Liquid Aminos

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets and chopped bell pepper with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until tender.
3
While vegetables roast, pat the tofu dry with a paper towel and cut into bite-sized cubes.
4
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
5
Add the tofu to the skillet and sear for 3-4 minutes per side until golden and crisp.
6
Lower the heat and stir in the liquid aminos and nutritional yeast, tossing the tofu until evenly coated and fragrant.
7
Warm the pre-cooked quinoa and place it in the base of a bowl.
8
Top the quinoa with the roasted vegetables and crispy tofu.
9
Garnish with hemp hearts for extra protein and a nutty crunch before serving.