Crispy Tofu and Edamame 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 and Edamame Power Bowl with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Bowl with Quinoa and Roasted Vegetables

Oven-roasted tofu and vegetables served over fluffy quinoa and protein-packed edamame, finished with a savory nutritional yeast crust for a satisfyingly toasted crunch.

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NUTRITION

458kcal
Protein
46.4g
Fat
16.4g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

100 grams Shelled Edamame

2 tablespoons Nutritional Yeast

30 grams Cooked Quinoa

100 grams Broccoli Florets

50 grams Red Bell Pepper

1 tablespoon Tamari

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PREPARATION

  • 1

    Press the extra firm tofu for at least 15 minutes to remove excess water then cut into uniform cubes.

  • 2

    Toss the tofu cubes in a bowl with tamari until they are evenly coated.

  • 3

    Sprinkle the nutritional yeast over the tofu and toss again until the cubes are well-crusted.

  • 4

    Cut the broccoli into small florets and slice the red bell pepper into thin strips.

  • 5

    Spread the crusted tofu, broccoli, and peppers onto a baking sheet lined with parchment paper.

  • 6

    Roast the mixture in a preheated oven at 400°F until the tofu is golden and the vegetables are tender.

  • 7

    Heat the shelled edamame in a small pan or microwave until bright green and warm.

  • 8

    Place the cooked quinoa in the base of a bowl and top with the roasted vegetables, edamame, and crispy tofu.

Crispy Tofu and Edamame 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 and Edamame Power Bowl with Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Edamame Power Bowl with Quinoa and Roasted Vegetables

Oven-roasted tofu and vegetables served over fluffy quinoa and protein-packed edamame, finished with a savory nutritional yeast crust for a satisfyingly toasted crunch.

NUTRITION

458kcal
Protein
46.4g
Fat
16.4g
Carbs
34.5g

SERVINGS

1 serving

INGREDIENTS

200 grams Extra Firm Tofu

100 grams Shelled Edamame

2 tablespoons Nutritional Yeast

30 grams Cooked Quinoa

100 grams Broccoli Florets

50 grams Red Bell Pepper

1 tablespoon Tamari

PREPARATION

  • 1

    Press the extra firm tofu for at least 15 minutes to remove excess water then cut into uniform cubes.

  • 2

    Toss the tofu cubes in a bowl with tamari until they are evenly coated.

  • 3

    Sprinkle the nutritional yeast over the tofu and toss again until the cubes are well-crusted.

  • 4

    Cut the broccoli into small florets and slice the red bell pepper into thin strips.

  • 5

    Spread the crusted tofu, broccoli, and peppers onto a baking sheet lined with parchment paper.

  • 6

    Roast the mixture in a preheated oven at 400°F until the tofu is golden and the vegetables are tender.

  • 7

    Heat the shelled edamame in a small pan or microwave until bright green and warm.

  • 8

    Place the cooked quinoa in the base of a bowl and top with the roasted vegetables, edamame, and crispy tofu.