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.

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

Oven-roasted broccoli and peppers served over fluffy quinoa with pan-seared tofu nuggets and a savory, nutritional yeast-dusted crunch.

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NUTRITION

412kcal
Protein
42g
Fat
14g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

2 tbsp Nutritional Yeast

1/4 cup Cooked Quinoa

1 cup Broccoli Florets

1/2 cup Sliced Red Bell Pepper

1 tbsp Low Sodium Tamari

1/2 tsp Garlic Powder

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PREPARATION

  • 1

    Press the tofu for 15 minutes to remove excess water then cut into one-inch cubes.

  • 2

    Toss the tofu cubes in a bowl with nutritional yeast, garlic powder, and half of the tamari until evenly coated.

  • 3

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

  • 4

    Place broccoli florets and sliced red peppers on the baking sheet, mist lightly with olive oil spray, and roast for 15-20 minutes until tender.

  • 5

    While vegetables roast, heat a non-stick skillet over medium-high heat and sear the tofu cubes for 3-4 minutes per side until golden and crispy.

  • 6

    Place the cooked quinoa in a bowl and top with the roasted vegetables and crispy tofu.

  • 7

    Drizzle with the remaining tamari and serve immediately.

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.

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

Oven-roasted broccoli and peppers served over fluffy quinoa with pan-seared tofu nuggets and a savory, nutritional yeast-dusted crunch.

NUTRITION

412kcal
Protein
42g
Fat
14g
Carbs
30.9g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

2 tbsp Nutritional Yeast

1/4 cup Cooked Quinoa

1 cup Broccoli Florets

1/2 cup Sliced Red Bell Pepper

1 tbsp Low Sodium Tamari

1/2 tsp Garlic Powder

PREPARATION

  • 1

    Press the tofu for 15 minutes to remove excess water then cut into one-inch cubes.

  • 2

    Toss the tofu cubes in a bowl with nutritional yeast, garlic powder, and half of the tamari until evenly coated.

  • 3

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

  • 4

    Place broccoli florets and sliced red peppers on the baking sheet, mist lightly with olive oil spray, and roast for 15-20 minutes until tender.

  • 5

    While vegetables roast, heat a non-stick skillet over medium-high heat and sear the tofu cubes for 3-4 minutes per side until golden and crispy.

  • 6

    Place the cooked quinoa in a bowl and top with the roasted vegetables and crispy tofu.

  • 7

    Drizzle with the remaining tamari and serve immediately.