Name: Tofu & Roasted Vegetable Power Bowl
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 14 oz extra firm tofu; 0.25 cup canned chickpeas; 1 cup red bell pepper; 1 cup zucchini; 1 tbsp lemon juice; 1 tsp dried oregano; 0.5 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 0 tsp olive oil

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Tofu & Roasted Vegetable Power Bowl

Air-fried tofu and chickpeas tossed with Mediterranean herbs and vibrant roasted vegetables for a satisfying, nutrient-dense lunch.

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NUTRITION

Protein

42.5g

Fat

19.8g

Carbs

40.5g

SERVINGS

1 serving

INGREDIENTS

14 oz extra firm tofu

0.25 cup canned chickpeas

1 cup red bell pepper

1 cup zucchini

1 tbsp lemon juice

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp olive oil

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PREPARATION

1
Drain the extra firm tofu and press it between paper towels for 10 minutes to remove excess moisture, then cut into 1-inch cubes.
2
Chop the red bell pepper and zucchini into bite-sized pieces.
3
In a large bowl, combine the tofu cubes, rinsed chickpeas, bell pepper, and zucchini.
4
Drizzle with olive oil and sprinkle with dried oregano, garlic powder, sea salt, and black pepper, tossing well to coat everything evenly.
5
Transfer the mixture to an air fryer basket and cook at 400°F (200°C) for 15-18 minutes, shaking halfway through, until the tofu is golden and the vegetables are tender.
6
Remove from the air fryer and drizzle with fresh lemon juice before serving or portioning into meal prep containers.