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: 7 oz Extra Firm Tofu, pressed and cubed; 1/2 cup Cooked Quinoa; 1 cup Broccoli Florets; 1/2 cup Red Bell Pepper, sliced; 2 tbsp Nutritional Yeast; 1 tsp Olive Oil; 1/2 tsp Garlic Powder

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 quinoa tossed with oven-roasted broccoli and bell peppers, finished with a sprinkle of nutritional yeast for a savory, toasted crunch.

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NUTRITION

Protein

32.1g

Fat

17g

Carbs

37.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Extra Firm Tofu, pressed and cubed

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1/2 cup Red Bell Pepper, sliced

2 tbsp Nutritional Yeast

1 tsp Olive Oil

1/2 tsp Garlic Powder

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the broccoli florets and sliced red bell peppers with half of the olive oil and a pinch of salt.
3
Spread the vegetables on the baking sheet and roast for 15-20 minutes until tender and slightly charred.
4
While vegetables roast, toss the cubed tofu with the remaining olive oil, garlic powder, and nutritional yeast until evenly coated.
5
Heat a non-stick skillet over medium-high heat and sear the tofu cubes for 2-3 minutes per side until golden and crispy.
6
Assemble the bowl by placing the cooked quinoa at the base and topping it with the roasted vegetables and crispy tofu.
7
Garnish with any remaining nutritional yeast and serve immediately.