Grilled Tofu and Quinoa Bowl with Edamame and Roasted Vegetables

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

Grilled Tofu and Quinoa Bowl with Edamame and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Quinoa Bowl with Edamame and Roasted Vegetables

Grilled extra-firm tofu and roasted vegetables served over a bed of fluffy quinoa and protein-packed edamame, finished with a dusting of savory nutritional yeast.

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NUTRITION

410kcal
Protein
38.5g
Fat
15.3g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

260 grams Extra Firm Tofu

65 grams Shelled Edamame

40 grams Cooked Quinoa

15 grams Nutritional Yeast

50 grams Zucchini

30 grams Red Bell Pepper

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PREPARATION

  • 1

    Press the extra-firm tofu for 15 minutes to remove excess moisture, then slice into thick strips.

  • 2

    Toss sliced zucchini and red bell peppers with a pinch of salt and roast at 400°F until tender.

  • 3

    Heat a grill pan over medium-high heat and sear the tofu strips until golden brown grill marks appear on both sides.

  • 4

    In a large bowl, combine the cooked quinoa, steamed edamame, and roasted vegetables.

  • 5

    Top the bowl with the grilled tofu and finish with a generous dusting of savory nutritional yeast.

Grilled Tofu and Quinoa Bowl with Edamame and Roasted Vegetables

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

Grilled Tofu and Quinoa Bowl with Edamame and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Grilled Tofu and Quinoa Bowl with Edamame and Roasted Vegetables

Grilled extra-firm tofu and roasted vegetables served over a bed of fluffy quinoa and protein-packed edamame, finished with a dusting of savory nutritional yeast.

NUTRITION

410kcal
Protein
38.5g
Fat
15.3g
Carbs
28.3g

SERVINGS

1 serving

INGREDIENTS

260 grams Extra Firm Tofu

65 grams Shelled Edamame

40 grams Cooked Quinoa

15 grams Nutritional Yeast

50 grams Zucchini

30 grams Red Bell Pepper

PREPARATION

  • 1

    Press the extra-firm tofu for 15 minutes to remove excess moisture, then slice into thick strips.

  • 2

    Toss sliced zucchini and red bell peppers with a pinch of salt and roast at 400°F until tender.

  • 3

    Heat a grill pan over medium-high heat and sear the tofu strips until golden brown grill marks appear on both sides.

  • 4

    In a large bowl, combine the cooked quinoa, steamed edamame, and roasted vegetables.

  • 5

    Top the bowl with the grilled tofu and finish with a generous dusting of savory nutritional yeast.