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: 5.3 oz Extra Firm Tofu; 1/2 cup Cooked Quinoa; 1/4 cup Shelled Edamame; 3 tbsp Nutritional Yeast; 1 cup Broccoli Florets; 1/2 Red Bell Pepper; 1 tsp Olive Oil; 1 tbsp Tamari

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, finished with a sprinkle of nutritional yeast for a savory, toasted crunch.

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NUTRITION

Protein

36g

Fat

18.5g

Carbs

43g

SERVINGS

1 serving

INGREDIENTS

5.3 oz Extra Firm Tofu

1/2 cup Cooked Quinoa

1/4 cup Shelled Edamame

3 tbsp Nutritional Yeast

1 cup Broccoli Florets

1/2 Red Bell Pepper

1 tsp Olive Oil

1 tbsp Tamari

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Press the extra-firm 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 tamari and nutritional yeast until evenly coated.
4
Cut the broccoli and red bell pepper into small florets and strips, then toss them with olive oil on the baking sheet.
5
Add the tofu to the baking sheet and roast for 20 to 25 minutes, flipping halfway through, until the tofu is golden and the vegetables are tender.
6
Prepare the quinoa according to package instructions or warm up pre-cooked quinoa in a small pot.
7
Steam the shelled edamame in a small amount of water until bright green and tender.
8
Build the bowl by placing the quinoa at the base and topping it with the roasted tofu, vegetables, and edamame.