Name: Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 250g Extra Firm Tofu; 0.5 cup Cooked Quinoa; 0.5 cup Shelled Edamame; 1 cup Broccoli Florets; 0.5 cup Sliced Red Bell Pepper; 1 tbsp Nutritional Yeast; 1 tbsp Tamari; 1 tsp Olive Oil; 1 tbsp Lemon Juice

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.

YOUR SOLIN GENERATED RECIPE

Crispy Tofu Power Bowl with Quinoa and Roasted Vegetables

Air-fried tofu and roasted vegetables served over fluffy quinoa with a savory nutritional yeast coating and a bright splash of lemon for a satisfying, toasted finish.

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NUTRITION

Protein

47.3g

Fat

23.7g

Carbs

45.7g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu

0.5 cup Cooked Quinoa

0.5 cup Shelled Edamame

1 cup Broccoli Florets

0.5 cup Sliced Red Bell Pepper

1 tbsp Nutritional Yeast

1 tbsp Tamari

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Press the tofu between paper towels for 15 minutes to remove excess moisture and cut into 1-inch cubes.
2
Toss the tofu cubes in a bowl with tamari and nutritional yeast until each piece is thoroughly coated.
3
Place the tofu, broccoli florets, and sliced bell peppers on a large parchment-lined baking sheet.
4
Drizzle the vegetables with olive oil and season with a pinch of sea salt and black pepper.
5
Roast at 400°F for 20-25 minutes, tossing halfway through, until the tofu is golden and the vegetables are tender.
6
Steam the edamame for 3-5 minutes until bright green and tender.
7
Assemble the bowl by placing the cooked quinoa at the base and topping it with the roasted vegetables, crispy tofu, and edamame.
8
Squeeze fresh lemon juice over the entire bowl just before serving for a bright, citrusy finish.