Name: Crispy Tofu and Quinoa Power Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 10.5 ounces Extra Firm Tofu; 0.33 cup Cooked Quinoa; 0.5 cup Shelled Edamame; 1 cup Broccoli Florets; 0.5 cup Red Bell Pepper; 2 tablespoons Nutritional Yeast; 1 tablespoon Lemon Juice

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

Pan-seared extra firm tofu and quinoa tossed with roasted broccoli and bell peppers, finished with a sprinkle of savory nutritional yeast and a squeeze of fresh lemon for a zesty, golden crunch.

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NUTRITION

Protein

43.2g

Fat

20.4g

Carbs

39.3g

SERVINGS

1 serving

INGREDIENTS

10.5 ounces Extra Firm Tofu

0.33 cup Cooked Quinoa

0.5 cup Shelled Edamame

1 cup Broccoli Florets

0.5 cup Red Bell Pepper

2 tablespoons Nutritional Yeast

1 tablespoon Lemon Juice

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PREPARATION

1
Press the tofu for 15 minutes to remove excess water, then cut into bite-sized cubes.
2
Toss the tofu cubes in a bowl with nutritional yeast, sea salt, and black pepper until evenly coated.
3
Arrange broccoli florets and sliced red bell peppers on a baking sheet and roast at 400°F until tender.
4
Heat a non-stick skillet over medium-high heat and sear the tofu cubes until all sides are golden and crispy.
5
Combine the cooked quinoa, roasted vegetables, and steamed edamame in a large serving bowl.
6
Top the bowl with the crispy tofu and finish with a bright squeeze of fresh lemon juice.