Name: Seared Tofu and Quinoa Power Bowl with Roasted Vegetables and Goats Cheese
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 250g Extra Firm Tofu, cubed; 1/3 cup Cooked Quinoa; 30g Soft Goat Cheese; 150g Broccoli Florets; 100g Red Bell Pepper, sliced; 1/2 teaspoon Extra Virgin Olive Oil; Lemon juice and sea salt to taste

Seared Tofu and Quinoa Power Bowl with Roasted Vegetables and Goats Cheese

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

YOUR SOLIN GENERATED RECIPE

Seared Tofu and Quinoa Power Bowl with Roasted Vegetables and Goats Cheese

Pan-seared tofu and fluffy quinoa tossed with roasted broccoli and bell peppers, finished with a dollop of creamy goat's cheese.

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NUTRITION

Protein

33.3g

Fat

22.4g

Carbs

34.3g

SERVINGS

1 serving

INGREDIENTS

250g Extra Firm Tofu, cubed

1/3 cup Cooked Quinoa

30g Soft Goat Cheese

150g Broccoli Florets

100g Red Bell Pepper, sliced

1/2 teaspoon Extra Virgin Olive Oil

Lemon juice and sea salt to taste

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PREPARATION

1
Preheat your oven to 400°F 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 sea salt.
3
Spread the vegetables on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.
4
While vegetables roast, pat the tofu cubes dry with a paper towel to ensure a good sear.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the tofu cubes for 3-4 minutes per side until golden brown.
6
Warm the pre-cooked quinoa in a small pan or microwave if needed.
7
Assemble the bowl by layering the quinoa at the base, followed by the roasted vegetables and seared tofu.
8
Top the bowl with crumbled goat's cheese and a fresh squeeze of lemon juice before serving.