Name: Crispy Baked Tofu Quinoa Bowl with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 180g Extra Firm Tofu, pressed and cubed; 150g Cooked Quinoa; 100g Broccoli florets; 75g Red Bell Pepper, sliced; 1 tbsp Tahini; 1 tsp Olive Oil; 5g Nutritional Yeast

Crispy Baked Tofu Quinoa 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 Baked Tofu Quinoa Bowl with Roasted Vegetables

Oven-baked extra firm tofu and roasted vegetables served over a bed of fluffy quinoa, topped with a lemon-tahini dressing for a satisfying, nutty crunch.

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NUTRITION

Protein

31.4g

Fat

25.6g

Carbs

52.5g

SERVINGS

1 serving

INGREDIENTS

180g Extra Firm Tofu, pressed and cubed

150g Cooked Quinoa

100g Broccoli florets

75g Red Bell Pepper, sliced

1 tbsp Tahini

1 tsp Olive Oil

5g Nutritional Yeast

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Press the tofu for at least 15 minutes to remove excess water, then cut into bite-sized cubes.
3
In a bowl, toss the tofu cubes with the nutritional yeast and a pinch of sea salt until evenly coated.
4
Place the broccoli florets and sliced red peppers on the baking sheet, drizzle with olive oil, and toss to coat.
5
Add the tofu cubes to the baking sheet in a single layer alongside the vegetables.
6
Bake for 25-30 minutes, tossing halfway through, until the tofu is golden and the vegetables are tender-crisp.
7
While the tray bakes, prepare the dressing by whisking the tahini with a squeeze of fresh lemon juice and a teaspoon of warm water until smooth.
8
Place the warm cooked quinoa in a bowl and top with the roasted vegetables and crispy tofu.
9
Drizzle the lemon-tahini dressing over the top and serve immediately.