Name: Seared Tofu and White Bean Grain Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 210 grams Extra Firm Tofu; 80 grams Cannellini Beans; 45 grams Cooked Quinoa; 15 grams Hemp Seeds; 100 grams Broccoli Florets; 50 grams Red Bell Pepper; 1 tablespoon Lemon Juice; 1 spray Olive Oil

Seared Tofu and White Bean Grain 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

Seared Tofu and White Bean Grain Bowl with Roasted Vegetables

Pan-seared tofu and creamy cannellini beans served over fluffy quinoa and roasted broccoli, topped with a sprinkle of nutty hemp seeds.

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NUTRITION

Protein

37.4g

Fat

19.5g

Carbs

40.6g

SERVINGS

1 serving

INGREDIENTS

210 grams Extra Firm Tofu

80 grams Cannellini Beans

45 grams Cooked Quinoa

15 grams Hemp Seeds

100 grams Broccoli Florets

50 grams Red Bell Pepper

1 tablespoon Lemon Juice

1 spray Olive Oil

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PREPARATION

1
Preheat your oven to 400°F.
2
Toss the broccoli florets and sliced bell peppers with a light spray of olive oil and roast for 15-20 minutes until the edges are slightly charred.
3
Press the tofu firmly between paper towels to remove excess moisture and cut into one-inch cubes.
4
Heat a non-stick skillet over medium-high heat and sear the tofu cubes until they are golden brown and crispy on all sides.
5
Add the drained cannellini beans and cooked quinoa to the skillet for two minutes to warm them through with the tofu.
6
Transfer the grain and bean mixture to a bowl and arrange the roasted vegetables on top.
7
Drizzle with fresh lemon juice and finish with a sprinkle of hemp seeds for a nutty crunch.