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: 6.35 ounces Extra Firm Tofu; 0.75 cup Cooked Quinoa; 1 tablespoon Nutritional Yeast; 1 cup Broccoli Florets; 0.5 cup Red Bell Pepper; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Tahini; 0.25 cup Shelled Edamame

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

Oven-roasted tofu and vegetables served over fluffy quinoa with a creamy tahini drizzle.

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NUTRITION

Protein

36.5g

Fat

31.2g

Carbs

53.2g

SERVINGS

1 serving

INGREDIENTS

6.35 ounces Extra Firm Tofu

0.75 cup Cooked Quinoa

1 tablespoon Nutritional Yeast

1 cup Broccoli Florets

0.5 cup Red Bell Pepper

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Tahini

0.25 cup Shelled Edamame

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PREPARATION

1
Press the extra firm tofu for 15 minutes to remove excess moisture then cut into one-inch cubes.
2
Toss the tofu cubes with nutritional yeast and half of the olive oil until evenly coated.
3
Place the tofu, broccoli florets, and sliced bell peppers on a parchment-lined baking sheet and drizzle with the remaining oil.
4
Roast in a preheated oven at 400°F for 20-25 minutes until the tofu is golden and the vegetables are tender.
5
While roasting, prepare the quinoa according to package instructions or reheat pre-cooked quinoa.
6
In a small bowl, whisk the tahini with a splash of warm water and lemon juice until smooth.
7
Assemble the bowl by layering the quinoa, roasted vegetables, crispy tofu, and shelled edamame.
8
Drizzle the creamy tahini dressing over the top.